Techniques for food production and preservation
Every living creature has to eat food for their energy to make their daily process possible, for this, there are a variety of foods are available for different kinds of species and for the specific creatures that specific foods are only the right choice to eat. And sometimes different kinds of alternative food are also available for many mainly for human beings. Because they can eat all kinds of variety like green leaves to the meat. So that purpose health is one of the major sources of life. For making health more secure many safety precautions to eat and also availability. Food testing is one of the great methods of knowing the quality of food before taking into the stomach, sometimes food poison occurs due to the intake of improper food to the digestion process. The testing industry like Auckland products their food by testing and they offer Asure Quality in Auckland and some others come under government, when the food is not in proper form then the supplier of that kind of food will punish.
Techniques in traditional
In agriculture and the industrial revolution for the new techniques to preserve food like
- Curing
- Cooling
- Freezing
- Boiling and heating
Dehydrate or drying to the earliest form of curing used early as 12000BC. To preserve and add antimicrobial by the process is smoking and salting techniques improve on the drying process. Phenols syringol, guaiacol, and catechol are included in the smoke deposits several pyrolysis products to on the food. Osmosis and also inhibit the growth by adding salt in the process of several common strain bacteria. Recently to cure meat by nitrites with characteristic pink color. Slowing down the growth and reproduction of microorganisms and the action of the enzyme that causes the food to rot preserve food by cooling. In the western world which is a commercial refrigerator in domestic through the introduction of commercials to improve the diet. They allow the food in refrigerators like fruits, salads, and other dairy products. Particularly during warm weather. Root cellars and iceboxes are used for cooling food storage that occurred by the mechanical refrigerator. Cooking techniques, family farming, frugality, self-sufficient organic farming, and local food heirloom crops at the traditional home. To preserve a wide range of food both commercial and domestically the most commonly used process by feezing. While in the unprepared stage they would not allow to require a freezing. To kill any existing microbes in liquid food by boiling and heating also uses to kill bacteria that’s why milk and water are always to boiled before preserving it.
Picking and sugaring
In the earliest period, people used to preserve fruit in honey or sugar as preservation. Through the trade route their preserve sugar or picked food, sugar cane was brought to Europe. Sufficient through the sun for dry a fruit by Northern climates and also heating fruit with sugar for preservation. With the chemical pickling to kill bacteria or the food placed in an edible liquid and other organisms. Vinegar, alcohol, and vegetable oil are included in the pickling agent. In heating and boiling many chemical pickling processes are involved. Cucumber, pepper, corned beef herring, and eggs are commonly used chemicals to pickling.