28. Preservation of Plant and Animal Foods: An Overview

  1. Rajeev Bhat2,
  2. Abd Karim Alias2 and
  3. Gopinadhan Paliyath3
  1. Gabriel O. Adegoke and
  2. Abiodun A. Olapade

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch28

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Adegoke, G. O. and Olapade, A. A. (2012) Preservation of Plant and Animal Foods: An Overview, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch28

Editor Information

  1. 2

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 3

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045

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Keywords:

  • food preservation;
  • hurdle effect;
  • modern methods;
  • shelf life;
  • traditional methods

Summary

Generally, human food consists of resources of either plant or animal origin, which cannot be kept long after harvest or slaughter and starts deteriorating rapidly. Thus, it becomes imperative to find various ways of extending the shelf life of these materials/resources. The nature and characteristics of the material, like environment of the food and the interactions between the food and its environment, should be well understood. Traditional methods of food preservation include cold storage, fermentation, salting, drying, curing and smoking. However, the features of these traditional methods are largely centred on non-controllable processes that rely solely on ‘chance effects’. Modern food preservation techniques include dehydration, refrigeration, freezing, industrial fermentation, freeze drying, irradiation, evaporation, concentration, thermal processing, use of chemical preservatives, high-pressure technology, plant-derived food preservation technology, modifiedatmosphere packaging, use of bacteriolytic enzymes and a combination of two or more preservative methods (the hurdle concept), which lend themselves to controllable processes and allow for predictable final product quality attributes to be attainable. Traditional and modern food preservation techniques applicable to some of the common food raw materials are discussed in this chapter.