Besides the ancient and traditional methods of food preservation, there are newer methods used now to increase the shelf life of certain food products. Most of these techniques is a result of newly developed modern technology that was once nothing. Here are just some of them.
dehydration Modern food processes take their cue from ancient actually drying process to preserve food. The basic assumption is that water content in food is reduced to a certain extent to prevent them from cultivating microbial growth. Water actually helps increase the rate of deterioration in food. Can effectively removing the delay too much damage.
Modern food dehydration process is now able to regulate various kinds of food. Ancient practices may be limited to preserving meat and fish products. Modern dehydrating system is now able to protect other products such as milk, fruits and vegetables, pasta, instant rice, potatoes and even soups and sauces fall in their powder form to keep them.
Another modern processes used to keep food by freeze drying. Freeze drying is a special method of drying food as a way to keep them. The basic assumption behind the freeze drying of food they go through the cold and then put in a strong vacuumed environment. In this environment, the water freezes and then sublimates or turns directly into water vapor and removed. This effectively reduces the moisture content in food and keeping them. This is the method used to make instant coffee but can also be used for other types of food.
Another modern way to keep food by pasteurization. It is a process in which the food undergoes heat treatment to destroy bacteria and break down certain enzymes that cause deterioration of food. Pasteurization is a better way of preserving food than cotton. Although they have a similar method of preserving food, having tasted it by high temperature, boiling can cause food to lose some of their quality.
Pasteurization on the other hand makes foods go through the same high temperature processes but foods help keep some of its features like the taste. Common food products such as milk, ice cream, fruit juices and other beverages are some examples that go through pasteurization to keep their characteristics as well as make it safer for human consumption by killing of bacteria commonly found in them.