Wednesday, August 27, 2008

Food Preservation - Principle 1

Prevention and Delay of Autolysis {Principle 1}

It is told in principle 1 of food preservation that autolysis (process in which food is spoiled by enzymes) can be prevented by destruction of enzymes. How we can destroy enzymes? We can do this by treatment of food with high temperature, low temperature and removal of moisture from food.

Treatment with high temperature

Some fruits and most of the vegetables are normally subjected to around 100 degree centigrade for a few minutes. As a result of this exposure to high temperature,most of the damaging enzymes are destroyed. High temperature physically kills the enzymes.

Treatment with Low Temperature

In this treatment food is subjected to low temperature. This low temperature effect the growth of enzyme but slow down their growth. As the growth of enzyme is slow down they cannot spoil the food. Refrigerators and cold storage are used for this purpose.

Removal of moisture

Enzyme require moisture for their activity. If moisture is not available , they cannot perform their function and food is preserved. The moisture in food is removed by sun drying, dehydration(removal of water from food) and evaporation(removal of moisture in the form of vapours).

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