FOOD STORAGE AND PRESERVATION: AN ESSENTIAL KEY IN FOOD ECONOMY
Kriti Sharma
Abstract
Food processing methods have long been employed to uphold food quality and ensure its preservation at the desired level, thus maximizing its nutritional advantages. The realm of food preservation encompasses the entire spectrum of activities involving the cultivation, harvesting, processing, packaging, and distribution of food. The principal objective of food preservation is to offer value-added food products, enhance dietary diversity, and address issues related to suboptimal agricultural planning. A multitude of chemical and biological interactions can lead to food spoilage. Ancient practices such as drying, chilling, freezing, and pasteurization have been harnessed and refined over time to counteract chemical and microbiological degradation of food products. Recent years have witnessed