Traditional Vs Modern Ways of Preservation
The process of increasing the shelf life of food items by preserving them through various methods is known as food preservation. Food preservation techniques have been used since ancient times.
These ancient techniques not only preserved food but also safeguarded narratives, seasons, and collective heritage over generations. In the household, pickles made by grandparents are not just fermented piece of fruit or vegetable, but they also give a sense of love and warmth.
Traditional Ways Of Food Preservation
Fermentation, salting, drying, and pickling are some of the traditional ways of food preservation.
Fermentation
Food fermentation is a process in which selected microorganisms can be utilized to provide delicate flavors and fragrances that improve the quality and value of raw materials, change the texture of food, or preserve food by producing acids or alcohol. Reduce the amount of contaminated microorganisms to stop them from growing. It eliminates the pathogens. Lactic acid bacteria and yeasts are commonly used. Common food products preserved by fermentation include bread, dairy products such as yogurt, and animal products such as fish.
Pickling
Pickling is the process in which vegetables or fruits are preserved by immersing them in brine or vinegar. Pickling can be applied to a variety of fruits and vegetables, such as raw mango, onion, and cucumber.
Sun Drying
Sun drying is a method of preserving food by removing moisture using natural sunlight. Commonly used for grains and cereals. Contamination might be a demerit if not done hygienically.
Modern Ways Of Food Preservation
Freeze drying, food irradiation, high-pressure processing, pulsed electric fields, and cold plasma technology are examples of modern ways of food preservation.
Cold Plasma Technology
Cold plasma is a partially ionized gas composed of ions, electrons, and reactive species. It is produced at near-room temperatures and used to kill bacteria without compromising food quality. Examples include fruits and vegetables.
Food Irradiation
The practice of employing ionizing radiation to food products is known as food irradiation. It helps in eliminating pathogens, microbes, and pests. It is widely used to preserve seafood and spices.
Freeze drying or lyophilization
Freeze drying is a type of drying in low vapour pressure conditions. The ice in food undergoes direct sublimation to vapor. Freeze drying is used in high-value foods such as strawberries and coffee.
From sun-drying grains in courtyards to utilizing cutting-edge plasma and irradiation technologies, food preservation has undergone remarkable evolution over time. While traditional methods like fermentation and pickling connect us to our roots and culture, modern techniques ensure safety, consistency, and extended shelf life in today's fast-paced world. The goal has remained the same: keeping food safe, nutritious, and available. Both approaches serve a common goal—to reduce waste, retain nutrition, and make food available year-round.
Which preservation technique fascinates you the most—sun-drying from your grandma's time or cold plasma straight from the lab? Let us know in the comments!
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