Food preservation is a concern that has always been on the consumer’s mind. Fortunately, as society has advanced, different methods have been found to carry it out.
In general, they can be divided into 3 groups, those that use cold, those that are based on heat and those to which chemical elements are added, such as sugar or salt. Here are the 12 most used methods currently.
12 Most Used Food Preservation Methods
1. Freezing
This technique freezes the food at temperatures below 0ºC, keeping it at a temperature of -18ºC. This method reduces the rate at which bacteria spoil the food as the water in the food turns into ice.
2. Ultracongelación
This version of freezing subjects food to very low temperatures, below -40ºC, for a short period of time, (less to 2 hours). These two techniques are the best preservation techniques, since they alter food to a lesser extent.
3. Refrigeration
This method allows to keep food cold in refrigerators, that is, to keep food at temperatures of 4ºC. In this case, the effect of bacteria is also slowed down, but in less time than the previous options.
4. Boiling
This preservation method is used as a complementary technique to freezing vegetables. It involves boiling the food to eliminate any residue or bacteria that can decompose it.
5. Fermentation
This method is used in foods such as cheeses and beer. In contrast to what is sought in food preservation, this technique seeks to create microorganisms in food. The difference is that the organisms that are created favour their gastronomic properties and prevent the development of harmful pathogens.
6. Desiccation
It consists of letting the food dry in the open air and thus eliminate moisture and water that is needed for the development of harmful microorganisms.
7. Dehydration
Similar to the previous method, but with the variant that machines that completely remove water from the food are often used.
8. Vacuum packed
This technique seeks to eliminate the air that surrounds the food and that bacteria need to contaminate them.
9. Salting or Pickled
These techniques consist of adding salt to the food. Salt absorbs water from these and inhibits the growth of microorganisms in the food. The pickled, apart from using salt, also incorporates vinegar, which is complementary to the salt in the food canning.
10. Acidification
It consists of adding acidic substances to the food to lower the pH of the food and prevent the growth of bacteria.
11. Adding sugar
It is about adding sugar to food to protect them from the proliferation of microorganisms.
12. Food additives
It is about adding chemical substances to the food that prevent harmful microorganisms from developing.
Equipment for the preservation of industrial and commercial food
For those businesses or restaurants that need professional preservation systems at Intersam we have several options that adapt to the characteristics of any project, such as cubic evaporators for conservation chambers. Do not hesitate to contact us so that we can help you in a personalized way.