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Author(s): Dr. Shraddha Vaishnav1, Dr. Ashish Saraf2, Dr. Vishwaprakash Roy3, Dt. Ankita Kukreja4

Email(s): 1shradha.vaishnav24@gmail.com, 2ashish.saraf22@gmail.com, 3ankitakukreja5@gmail.com

Address:

    1School of Wellness, AAFT University of Media and Arts. Raipur, India, 493225
    Life Sciences, Mats University, Raipur.

Published In:   Volume - 4,      Issue - 1,     Year - 2024

DOI: 10.55878/SES2024-4-1-5  

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ABSTRACT:
Food preservation is a crucial aspect of the food industry aimed at extending the shelf life of perishable products while maintaining their nutritional value, safety, and sensory qualities. This research paper provides a comprehensive review of various physical food preservation techniques, which are essential in ensuring the availability of safe and high-quality food for consumers. The paper discusses traditional methods like drying, salting, smoking, fermentation, and canning, as well as modern approaches such as refrigeration, freezing, pasteurization, and high-pressure processing. It also explores emerging technologies, including pulsed electric field and irradiation, and their impact on food safety and quality. The paper emphasizes the significance of these preservation methods in enhancing food security, reducing food waste, and supporting sustainable food supply chains in a rapidly changing global food landscape.

Cite this article:
Shraddha Vaishnav, Ashish Saraf, Vishwaprakash Roy, Ankita Kukreja (2024), A Comprehensive Review of Physical Techniques for Food Preservation, Spectrum of Emerging Sciences, 4 (1) 2024, 26-32, 10.55878/SES2024-4-1-5DOI: https://doi.org/10.55878/SES2024-4-1-5


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