Nowadays, the most important factors for consumers are food safety and durability. Another task of manufacturers is producing and developing high nutritional foods.

Generally one of the fundamental application to prolong food shelf life is stopping microbial activity. This can be possible by removing microorganisms completely, preventing their growth and killing them. Another application is controlling [...]

Several conservation methods have been used to prevent food spoilage and food poisoning ever since ancient times. These are; salting, drying and smoking. Nowadays, chilling, freezing, dehydration and canning methods are used.
You can see the names of food conservation methods below;
Preparing foods under hygiene rules
High temperature

Boiling
Vapour application
Pasteurization

Low temperature

Chilling
Freezing
Dehydration

High Osmotic Pressure

Concentrated  sugar
Salting

Chemical additives

Organic acids
Smoking
Fermentation

Radiation

UV lights
Ionized radiation

Several methods are used to conserve foods against microbiological and enzymatic changes and to prolong products’ shelf life. The main aim of the food conservation is, together with prevention of spoilage, preserving their nutritional values, color, aroma and physical structure during storage. With consumer conscious, manufacturers aim to produce more quality food products and researches [...]