Advantages of Food Preservation

Food Preservation Storage

Lesson 01: Introduction to Food Preservation and Storage

Advantages of Food Preservation

Food preservation can result in several advantages, some of which are substantial. These include:

  • increased shelf-life
  • decreased hazards from microbial pathogen
  • decreased spoilage (microbial, enzymatic)
  • inactivation of anti-nutritional factors
  • ensured round the year availability of seasonal foods
  • perishable foods that can be transported to far-off distances from the site of production
  • increased availability of convenience foods (e.g. Ready-to-serve beverages, Instant mixes etc.)
  • increased variety of foods, some with enhanced sensory properties and nutritional attributes.
  • preservation in some cases produces a different form of the products which are of great importance in various cuisines. E.g. raisins, squash and wines made from grapes.
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Last modified: Wednesday, 7 March 2012, 6:05 AM