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Nonrefrigeration Methods Of Food Preservation

It was always necessary for people to find ways of preserving food, collected during the season of abundance for consumption in periods of scarcity of water resources. Therefore, the discovery and development of drying, Smoking, pickling, salting and other methods of food preservation preceded the development of mechanical refrigeration. These technologies have been used even earlier identified the cause food spoilage. Although these methods are adequate for conservation of certain kinds of food, they, however, have inherent weaknesses that limit their usefulness. The biggest drawback of these methods is the major changes they make to the appearance and taste of the food is processed. In addition, it is not possible to maintain the quality of food for long periods of time, they are stored using one of these methods. Products that must be stored for a long time without reducing the appearance and taste requires some other means of preservation.

Nonrefrigeration conservation methods are still used all over the world, not only in those areas where no other means of minimizing waste, but also in other areas to Supplement cooling methods of food preservation.

For example, millions of pounds dehydrated (dried fruit, milk, eggs, fish, meat and potatoes together with a great number of cigarettes smoked, piclded, and savoury food, such as ham, bacon, sausage, consumed in the United States each year.

The invention of the microscope and the subsequent discovery of microorganisms are the main cause food spoilage, led to the development of canning procedures for preserving food. Canned have the advantage of being almost completely incorruptible and easily processed, along with the convenience of handling and storage. Today, more food is saved by canning, than all other methods combined. The main disadvantage of canning is that are processed product, should be heat sterilized, often as a result of digestion of food. Consequendy, although canned food can often have a characteristic and delicious flavor all its own, they are usually very different in texture and taste of the original fresh product.

The only way of preserving food in its original state freshness is by refrigeration. This is the main advantage is that the refrigeration conservation process in comparison with other methods. However, cooling has the following disadvantages:

  1. When food must be kept cold, the process should begin very soon after eating collect.
  2. The refrigeration process should be continuous, while the food is consumed.
  3. Refrigeration conservation methods require relatively expensive and cumbersome equipment.
These characteristics make the cooling inconvenient and unprofitable to preserve foods in many places. Based on this information, you can see that there is no single method of food preservation, that is best in all cases. In particular, the method chosen for this program depends on:
  1. product type
  2. the duration of the product must be preserved
  3. the purpose for which the product is to be used
  4. availability of transport
  5. availability of storage equipment
Finally, it is often necessary to simultaneously use several different methods of conservation in order to obtain the desired results...
 
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