In: Nursing
If Manreen grasps the concept of the preservation of quantity,
she has now acquired the
principle of:
If Manreen grasp the concept of the preservation of quantity , she has now acqurired the principle of Food preservation or conservation principle
Whwn the availability of food is more than the present use it is preserved for the future consumption . Preservation helps the food to be avilable in off- season and in any place . Delay in the use of fresh alters its freshness , its palatability and its nutritive value hence such food is preserved and use for the long time . Many foods cannot be preserved as such and need some type of treatment .
All food preservation methods are based upon the general principle of preventing or retarding the causes of spoilage - microbial decomposition , enzymatic and non- enzymatic chemical reaction and damage from mechanical causes insects and rodents etc.
PRINCIPLE OF FOOD PRSERVATION ;-
A good method of food preservation is one that slows down or prevents altogether the action of the agents of spoilage . Also , during the process of food preservation , The food should not be damaged . The principle of food preservation arer; ;-
Removal of micro- organisms or inactivating them ;- This is done by removing air , water ( moisture) , lowering or increasing temperature , increasing the concentration of salt or sugar or acid in foods . For the preservation of green leafy vegetables , the water should be removed from the leaves till all the moisture evaporates .
Inactivating enzymes ;- Enzymes found in foods can be inactivated by changing their conditions such as temperature and moisture , One of the methods of preservation of peas is to put them for a few minutes in boiling water . This method inactivates enzymes and thus in preserving the food .
Removal of insects , worms , rats ;- By storing foods in dry , air tight containers the insects , worms or rats are prevented from destroying it .