Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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There are two types of food preservation techniques: physical method and chemical method. Physical method includes manipulation of storage temperature, pasteurization, and sterilization to arrest the growth of microorganisms [56, 58, 60]. This type of method is although good in arresting the growth of microbes, they employ the economic investment as it requires a continuous supply of electricity which is not possible in developing countries like India. That is why we need to use chemical preservatives. Chemical preservatives are added in a very small quantity that they do not affect the organoleptic and physical properties of food.

Food preservatives contains a complex of substances having unsimilar molecular structures (organic and inorganic substances having different functional group and capacity to form ions). No methods are generally applied in the analysis of preservatives as a subgroup of food additive, the methods are specified to the preservative being examined.