Explain the principles of food preservation. Classify the foods based on perishability

Word Count : 591

---

Food preservation is the process of preventing the spoilage and decay of food for an extended period of time. The principles of food preservation include:

1. Reducing moisture content: Most microorganisms require moisture to grow and reproduce. Reducing the moisture content of food can help prevent spoilage and extend its shelf life. Techniques for reducing moisture content include drying, salting, and smoking.

2. Controlling temperature: Microorganisms grow best at certain temperatures, and controlling the temperature of food can help prevent spoilage. Cold temperatures, such as those used in refrigeration and freezing, can slow or stop the growth of microorganisms. On the other hand, high temperatures, such as those used in canning and pasteurization, can kill microorganisms and preserve the food.

3. Acidification: Some microorganisms require a neutral or alkaline environment to grow, and acidification can prevent their growth and preserve the food. Techniques for _______ ___________ ____ _____ _________ _____ ______ _________ _______.
   __ ______ _____________ ________ __ _____________ __________ ___________ ______ ___________ __.
   _____________ _______ _______ ____________ ___ _______ ______ ____ _______ ___ __________ _______.
   ____________ __________ ________ _________ _______ ____________ __ _________ ____________ _____ ____________ __.
   _____________ _____ ___________ ______ ___ __ ____ ______ ___ _____________ ___.
   ___________ _____________ _____________ __ __ _________ _____ _____.
   _____ ___ ____ ___________ __ ___________ ______.
   __ ___ ________ __________ _________ _________ ______ ______ _____ ____ _________ ___________ __ _________ ____.
   _____ ___________ ______ ____________ ______ _____________ _________ _____ _______ ________ _______ _________ _________ ____________.
   ____________ _____________ _____________ ___________ ___ ____________ _______ ____________ _____ __ _____________ ____________.
   ____ _______ _______ _____ __________ _________ _____________ ____________ __________ __ _____ _________ ___________.
   _____________ _______ __________ ________ ___ __ ______ _____.
   ____ _______ _________ ____________ ________ __________ ____________ _______ ____ ___________ ___ ___________ _________ _____________.
   __ __ _________ ____________ ___________ ____ __________ ___________ ________ _____ _______ __ ___________ ____________.
   __________ _____________ ________ __________ ________ ___ _______ __________.
   __ ___ ___________ ___________ ____________ __ ____.
   __ ____ ________ _________ ___ ___ __ ____________ _____________ __.
   _____ ________ ___ _______ __________ ____ _____ ________ _______ _____________ ________ ______ _____ _________ ____.
   ___________ ____________ _____ ____________ ___ ____________ _____ _____________ _________.
   _____ ___________ _______ ______ ______ ____ _________ _____________ ________ ____ ____ ______ ______.
   ________ ____________ _____________ ___________ ____________ _____ ____ ______ _________ ___ _____ ___________ ____.
   _____________ ____________ ___________ ___________ _____________ ___________ __________ ____ ____ _____ ____ __ _____________ ________ _____________.
   ____ ___ ______ _______ ________ ___ ____ ___________ _____________ __.
   _________ __ ___________ ___________ _________ _____________ _________ ____ _______ _____ _______ ___ ____ __ __.
   __ ___________ _________ __ __________ ____________ _____ ____________ _______ _____.
   _____ _________ ____________ _________ _______ _________.
   _________ __ ________ ____________ ___ _____ ________ __________ ________ _______ ____________ __.
   ________ ______ _____ ____ _________ ___________.
   ______ ____ ____ __ _____ _______.
   _____ __ ___________ ____ ____ _________ _____.
   ____ _________ ___________ _____________ ___ ___ __________ __ _____________ __ __________ ___.
   _____________ _______ ______ _____________ _________ ____________ __________ _________ ____________.
   _____ __________ ____ _______ _____________ _____________ ______ _____________ ___ ______ __ ____ _____ ___________ __.
   _________ ____________ _____ ____________ _________ __________.
   _______ _______ ____________ ________ ________ _______ ____________ ____________ ___________ __ _________.
   ___ _____________ ________ ___________ ____________ ____ _______.
   __ ___________ _________ __________ __ ______ _____________ _______ _______ _______.
   _________ _____________ ______ ___ _____________ ____________ __________ _________ _______ _________ ___________ _________ __.
   ___________ ____ __ ______ ________ __________ __ __________ __ ______ ___ ______ ___________ ________.
   ________ _______ ____ _________ _____________ __ ___________ __ __________ _____ ___ ______.
   ____________ ______ ___________ __ ____ ____________ _________.
   _________ _________ _______ _____________ ________ ___________.
   Click Here to Order Full Assignment on WhatsApp
   

Degree : DIPLOMA PROGRAMMES
Course Name : Diploma in Value Added Products from Fruits & Vegetables
Course Code : DVAPFV
Subject Name : Food Microbiology
Subject Code : BPVI 5
Year : 2023