Chemistry In Food PreservationChemistry In Food Preservation
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Chemistry In Food Preservation

Chemistry is very useful in preserving food. Several chemicals can be used to preserve food, and we do it knowingly or unknowingly in our everyday life. For example, adding salt to our food is one way to preserve food. Food preservation methods also include cooking, drying the food items, and putting food items in the refrigerator.

Some of the other common methods of preserving food are freezing, canning, dehydrating, blanching, pickling, fermenting and pasteurizing. These are some of the most common procedures that people use to preserve food in their everyday lives.

When we undertake any of these methods, conditions become unfavorable for enzymes and bacteria to grow. The microbes that spoil the food cannot live when we preserve food in such ways. For example, in pickling we use a lot of anti microbial liquid. Though the name anti microbial liquid sounds extremely complicated, it is actually as common as vinegar. Vinegar is an edible liquid, and it kills most of the microbes and other bacteria. Some of the most common type of pickling agents used is brine solution, alcohol like wine, and also vegetable oils. Some of the chemical preservation methods in pickling also involve boiling and heating.

Heating is another common preservation process because heating kills all bacteria, germs, microbes and viruses. Heat is not favored by any living organisms. That is why by heating food, we keep it away from rotting and getting spoiled.

Freezing is another common method of preserving food, and it is best suited for raw material. For example, if you have to freeze green peas, you can do so, and they will stay for a long time. Freezing makes the material dry, and no virus or bacteria can live in them.

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