Dehydration is a process of removing water from food to prevent the growth of microorganisms and extend its shelf life.

The main goal of food preservation is to prevent spoilage caused by microorganisms, enzymes, and chemical reactions, thereby extending the shelf life of food.

Pasteurization is a heat treatment process that kills harmful microorganisms while preserving the nutritional value and flavor of food.

Preservatives are added to food to inhibit the growth of microorganisms and prevent spoilage, thereby extending the shelf life of food.

Freezing is a process of storing food at very low temperatures (typically below -18°C) to slow down or stop microbial growth and enzymatic reactions.

Food technology plays a crucial role in enhancing food safety, improving food quality, reducing food waste, and developing innovative food products.

Canning is a process of sealing food in airtight containers and heating it to a high temperature to kill microorganisms and prevent spoilage.

Modified atmosphere packaging involves replacing the air inside food packaging with a mixture of gases (typically oxygen, carbon dioxide, and nitrogen) to extend the shelf life of food.

High-pressure processing (HPP) is a food preservation technique that involves applying high pressure (typically 100-600 MPa) to food to kill microorganisms and inactivate enzymes.

Antioxidants are substances that help prevent food spoilage by inhibiting oxidation reactions, which can cause food to deteriorate and lose its nutritional value.

Salting is a traditional food preservation method that involves adding salt to food to draw out moisture and inhibit the growth of microorganisms.

Irradiation is a food preservation technique that involves exposing food to ionizing radiation to kill microorganisms and extend its shelf life.

Acidification is a food preservation method that involves adding acids to food to lower its pH and inhibit the growth of microorganisms.

Food additives play a crucial role in enhancing food safety, improving food quality, extending food shelf life, and maintaining nutritional value.

Biopreservation is a food preservation technique that involves using natural antimicrobial compounds produced by microorganisms to inhibit the growth of spoilage microorganisms.