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1. Introduction to Food
Technologies

Food technology employs various
methods to preserve food. These
techniques ensure safety and extend
shelf life. Consumers benefit from
increased access.

2. Pasteurization

Heat Treatment
Pasteurization uses heat to kill harmful bacteria.
Food Safety
It significantly reduces the risk of foodborne illnesses.
Extended Shelf Life
This method extends the time food remains safe to eat.

3. Sterilization

High Heat
Sterilization uses extreme heat to eliminate all
microorganisms.
Complete Elimination
It removes all bacteria, viruses, and spores.
Long-Term Preservation
Sterilized food has a very long shelf life.

4. Cooling and
Freezing

Cooling
Slows down bacterial growth. Extends
shelf life.
Freezing
Stops bacterial growth. Maintains food
quality.

5. Irradiation

Radiation Exposure
Food is exposed to ionizing radiation.
Microorganism Control
This kills harmful bacteria and insects.
Extended Shelf Life
It increases the time before spoilage.

6. Canning

Preparation
Food is cleaned and prepared for canning.
Packaging
Food is placed in sterilized jars or cans.
Processing
Jars are heated to destroy microorganisms.

7. Food Dehydration

Fruits
Reduces moisture content, extends shelf life
Vegetables
Preserves nutrients, convenient storage.

8. Conclusion
and
Takeaways

Many methods preserve food. Each has
benefits and drawbacks. Choosing the right
method is crucial.