CHEMICAL METHOD
In Chapter 1, we have learnt about the methods used to preserve and store food grains. How do we preserve cooked food at home? You know that bread left unused under moist conditions is attacked by fungus. Microorganisms spoil our food. Spoiled food emits bad smell and has a bad taste and changed colour. Is spoiling of food a chemical reaction?
Paheli bought some mangoes but she could not eat them for a few days. Later she found that they were spoilt and rotten. But she knows that the mango pickle her grandmother makes does not spoil for a long time. She is confused.
Let us study the common methods of preserving food in our homes. We have to save it from the attack of microorganisms.
Salts and edible oils are the common chemicals generally used to check the growth of microorganisms. Therefore they are called preservatives. We add salt or acid preservatives to pickles to prevent the attack of microbes. Sodium benzoate and sodium metabisulphite are common preservatives. These are also used in jams and squashes to check their spoilage.
Source: This topic is taken from NCERT TEXTBOOK
PRESERVATION BY COMMON SALT & SUGAR
Common salt has been used to preserve meat and fish for ages. Meat and fish are covered with dry salt to check the growth of bacteria. Salting is also used to preserve amla, raw mangoes, tamarind, etc.
Jams, jellies and squashes are preserved by sugar. Sugar reduces the moisture content which inhibits the growth of bacteria which spoil food.
Source: This topic is taken from NCERT TEXTBOOK
PRESERVATION BY OIL AND VINEGAR
Use of oil and vinegar prevents spoilage of pickles because bacteria cannot live in such an environment. Vegetables, fruits, fish and meat are often preserved by this method.
Source: This topic is taken from NCERT TEXTBOOK
HEAT AND COLD TREATMENTS, STORAGE AND PACKING
Heat and cold treatments
You must have observed your mother boiling milk before it is stored or used. Boiling kills many microorganisms.
Similarly, we keep our food in the refrigerator. Low temperature inhibits the growth of microbes.
Pasteurised milk can be consumed without boiling as it is free from harmful microbes. The milk is heated to about 700C for 15 to 30 seconds and then suddenly chilled and stored. By doing so, it prevents the growth of microbes. This process was discovered by Louis Pasteur. It is called pasteurisation.
Storage and packing
These days dry fruits and even vegetables are sold in sealed air-tight packets to prevent the attack of microbes.
Source: This topic is taken from NCERT TEXTBOOK