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

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2 2. Freezing: It is storing the food stuffs in the storages which are cold. Potatoes are being kept in the dark room but the potatoes should be frozen.

3 3. Smoking: It is the process in which food gets exposed to the smoke from the burning wood as smoke has a property of being antioxidant and antimicrobial, mostly meats and fish are burned and smoked. Hot smoking and cold smoking are the different methods of smoking but it has a disadvantage that it increases the probability of cancer [87].

4 4. Vacuum Packing: In this process, the bags and bottles are being air tight and makes it a place where no oxygen could be present and bacteria dies there.

5 5. Pickling: In this process, it helps to remove the moisture from the food making the environment unfit for microorganisms to grow. Chemical pickling and fermentation pickling are the types of it. EDTA is added in commercial pickles to increase its life span [90].

6 6. Sugar: It is also a natural preservative which can be found in everyone’s kitchen as the major role of it is to act as a sweetener. Sugar also helps to prevent the spoilage by the help of the process osmosis in which it dehydrates the microbes and bacteria, and yeast cannot breed and reproduce there [89].