household methods of food preservation


  • The absolute most imperative family techniques for nourishment conservation are: 

  • 1. Parchedness 

  • The procedure of parchedness is based upon the way that if microbes are denied of water for a long stretch they don't more often than not bring about deterioration of sustenances. The dampness level must be kept beneath a specific point. Dried sustenances can likewise be transported effortlessly due to being light in weight and little in volume. 

  • Meat and fish have been dried for quite a long time. Nourishments, for example, dried figs, dried apples, prunes (dried plums) and raisins (dried grapes) keep well due to a mix of physical changes. As dampness is evacuated, the relative grouping of sugar goes up and this expanded sugar fixation is horrible for bacterial development. An assortment of got dried out items are accessible in the market. These incorporate dried drain, got dried out soups, moment espresso, citrus juice powder, pre-cooked peas and oats. 

  • Sun-drying is an extremely basic strategy for nourishment protection. In this procedure the direct beams of the sun are utilized for drying out. All the more by and large, natural products are mostly cooked or generally treated before lack of hydration. Got dried out sustenances incorporate papdi, papads, macaroni, bari, potato wafers etc. Nourishments, for example, vegetables and fish are frequently salted before sun-drying. 

  • 2. Refrigeration 

  • The procedure of refrigeration deals with the rule that bacterial and protein action are kept to the base at low temperatures. By using this technique, nourishments can be kept for drawn out stretch of time and can likewise be made accessible for longer timeframes, along these lines decreasing the quantity of excursions of the homemaker, to the market. Natural products, aside from bananas, and vegetables ought to be appropriately wrapped in cellophane paper and put away in the icebox simply over the temperature at which they will solidify. Margarine and meats must be kept at much lower temperatures. Other than fridges, refrigerators are likewise utilized as cooling machine. In the country parts of India, perishable nourishments are put away in cool ceramic pots secured with wet sand and gunny material, wire wicker bin, meat safe. Grameen Sheetal is an indigenous gadget for keeping seeds at lower temperature. 

  • 3. Substance Conservation 

  • This strategy may utilize high groupings of sugar, salt and acids. 

  • Salting is a decent strategy for protecting vegetables and organic products like tamarind, crude mango, amla, and so on furthermore fish and meat. Salt is utilized as a part of dry and saline solution shape. The nearness of a high centralization of salt keeps the water from being accessible for bacterial development. This is on account of the centralization of salt in the water is higher than that in the bacterial cells. In this manner the water can't be consumed by the cell layer of the microbes. 

  • The standard of safeguarding with sugar is additionally the same as that for salting. Be that as it may, salting is by and large a cool procedure while if there should arise an occurrence of sugar the blend is warmed. Sugar goes about as an additive on the grounds that the high grouping of sugar arrangement applies a high osmotic weight and pulls back water from the miniaturized scale living beings, in this way keeping their development. Nonetheless, molds will develop on the surface of jams, jams and different jelly, if appropriate sterility is not kept up. 

  • At the point when the medium in which the sustenance is safeguarded is unequivocally acidic, most life forms can't survive. The utilization of vinegar (acidic corrosive) and lemon juice (citrus extract) is regular in home techniques for Pickling. 

  • Synthetic Additives like benzoic corrosive (or sodium benzoate) and sulfur dioxide (or sulphites) ought to be utilized with fastidious care. In higher fixations they are harmful to wellbeing. Indeed government directions have indicated the amounts of certain usually utilized chemicals. Sodium benzoate-which is utilized for every hued products of the soil, is for the most part utilized upto a grouping of 0.1 %. Potassium metabisulphite, which is utilized as a wellspring of sulfur dioxide is utilized just for lackluster organic products like apple, lichi and crude mango. The potassium radicle responds with the corrosive of the juice framing the relating potassium salt and sulfur dioxide. Gla­cial Acidic corrosive and its milder family frame vineger, are likewise utilized as a part of safeguarding. Meats might be cured with smoke that contains phenols. Pectin powder is utilized to make sticks and jams with nourishments poor in pectin content (pineapple). 

  • Pesticides are showered over natural products, vegetables, and nourishment grains to avert waste. On the off chance that these pesticides are utilized past safe levels they are exceedingly poisonous. Hence an aimless utilization of these chemicals ought to be stayed away from. 

  • 4. Utilization of oil and flavors 

  • The rule is the same as that for salting. The oils and the flavors alongside salt and sugar give a medium that opposes the action of the mico-living beings in sustenance. Also, they enhance the kind of the sustenance being safeguarded. Flavors, for example, chillies, fenugreek, mustard and pepper are utilized as a part of pickling. 

  • Essentially when oil is utilized as a part of pickling, a top layer of oil keeps the smaller scale living beings noticeable all around from coming into contact with the nourishment. 

  • 5. Cleansing by cooking 

  • Cleansing by cooking is a strategy for protecting nourishments by keeping the development of miniaturized scale creatures through the utilization of high temperatures. Bubbling temperature (212° F or 100° C) if main­tained for an adequately drawn out stretch of time, helps the warmth to totally enter the sustenances and kill the microscopic organisms. Be that as it may, if low warmth is utilized, as in the planning of custards or when the warmth enters the sustenance gradually as in meals or stuffed poultry a wide range of microscopic organisms may not be murdered. Along these lines, such nourishments may bring about sustenance harming. 

  • Cooked nourishments which have been subjected to adequate warmth and have been disgracefully taken care of are quickly spoilt. In such nourishments, spores of Clostridium perfringes and Clostridium botulinum, being exceptionally impervious to warmth, are available. Clostridium botulinum, a life form display in non-corrosive and semi-corrosive nourishments, for example, peas, corn, green beans, and meat produces harmful poisons in sustenance. The spores of these microscopic organisms are wrecked just if nourishment is cooked under weight. The enterotoxin created by staphylococci is not rendered idle by bubbling, but rather botulin is inactivated by bubbling sustenances for no less than 10 minutes.

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