Food Preservation

2. (UHT) pasteurization sterilizes completely (e.g., boxed milk).
4. Carbon dioxide dissolves in a liquid under pressure, removing oxygen and bacteria.
5. Foods stay edible for a long time. Started in the 1800s. Foods are first boiled and sealed, process destroy bacteria, but once opened, refrigeration is required.
6. may alter taste and texture.
8. then put in a vacuum to turn ice into vapor. Commonly used in instant coffee.
10. Yeast produces alcohol, killing bacteria.
12. Foods are first dried to kill bacteria. Once foods have moisture levels to proper levels
14. Stops bacterial action, almost all foods can be refrigerated/frozen without significant taste or texture changes.
15. Moisture removal with minimal taste change.
16. Heating to a temperature where bacteria can't survive.

1. Slows bacterial action, extends food life to around a week.
3. used for pickled cucumbers.
4. be stored in airtight containers for a long time. Changes in taste and texture, but not necessarily negative.
7. A preservation method where radiation kills bacteria without significant taste or texture changes.
9. irradiated food can be stored without refrigeration. May prevent food poisoning, especially in meats.
11. Ancient preservation method. Salt removes moisture, preventing bacterial growth.
13. Preservation
16. Uses salt and acid (e.g., vinegar) for preservation.