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

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.

Download this article as