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Abstract            Volume:10  Issue-12  Year-2022         Original Research Articles

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcret@gmail.com

Food Preservation by Controlling Biological, Chemical and Physical Methods
Kebede Dida Ariti* and Asres Yenesew Mossie
Ethiopian Institute of Agricultural Research, Melkassa Agriculture Research Center, P.O. Box 436, Adama, Ethiopia
*Corresponding author

In order to retain food quality at the optimal level, which will yield the greatest advantages and nutritional benefits, various food processing procedures are involved in food preservation. Foods can be grown, harvested, processed, packaged, and distributed using various food preservation techniques. Inappropriate food handling is one of the main goals of food preservation planning in agriculture, to create value-added goods, and to offer dietary variety A vast variety of chemical and biological interactions have the potential to degrade food. Food preservation methods like drying, cooling, freezing, and pasteurization have been promoted in order to prevent the chemical and microbiological deterioration of food. The methods used to prevent these spoilages have evolved in recent years, becoming increasingly sophisticated and becoming a highly interdisciplinary discipline. Food goods are preserved using highly sophisticated technologies like irradiation, high-pressure technology, and hurdle technology. The mechanics, conditions of use, benefits, and drawbacks of several food preservation methods are presented and discussed in this review article. Also, this article lists many food types and clarifies the various physical, chemical, and microbiological elements that contribute to food rotting. In addition, this article has examined the market economy of processed and preserved foods.

Keywords: Biological, Food, preservation, Microorganism, chemical, Temperature, Physical, water activity, Antimicrobial.
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How to cite this article:

Kebede Dida Ariti and Asres Yenesew Mossie. 2022. Food Preservation by Controlling Biological, Chemical and Physical MethodsInt.J.Curr.Res.Aca.Rev. 10(12): 59-91
doi: https://doi.org/10.20546/ijcrar.2022.1012.007
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.