Food preservation techniques, reduce the rate of decay.
1. Canning. Keeps decomposers out. After canning, the tin is heated to high temperature, to kill any bacteria already lurking.
2. Cooling. Put it in the fridge. Slows down respiration in the micro-organisms. They can reproduce as fast either.
3. Freezing. Can't respire or reproduce at all. Some are killed, when the water expands, a it freezes.
4. Drying. Micro-organisms need water. Lots of fruits are dried out for preservation.
5. Adding salt. Loose water by osmosis, this damages them so they can't work properly. Tuna and olives are stored in salt water.
6. Adding vinegar. Its acidic so it inhabits the enzymes inside the micro-organisms. Stops decomposition.
Comments
No comments have yet been made