Methods of preservation 1. Preservation by high temperature: | Agriculture Exams Library
Methods of preservation
1. Preservation by high temperature: Asepsis: Absence of infection; keeping out of micro-organism.
Filtration: Removal of micro-organism.
2. Pasteurization: Heating of fruits juices at 85-90 °C for 30 minutes. It kills only harmful microbes.
3. Sterilization: Heat sterilization is the most effective process of food preservation. Heating of fruits and vegetables >100 °C for 30 minutes. It kills both beneficial and harmful bacteria. Commonly used for canning of vegetables.
4. Preservation by low temperature: Cellar storage-15 °C Refrigeration or chilling method: 0-5 °C. Freezing method: -18°C. to -40°C.
