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Food preservation

Drying
Smoking
Freezing
Vacuum packing
Salt
Sugar 
Pickling
Canning and Bottling
Jellying
Irradiation
Modified atmosphere

Controlled use of microorganism
High pressure food preservation
Fish preservation techniques
MIcrobial Safety in Food Preservation
 

  One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to delay or prevent bacterial growth. Most types of meat can be dried. This is especially valuable in the case of pork, since it is difficult to keep without preservation. Many fruits can also be dried

For example, the process is often applied to apples, pears, bananas, mangoes, papaya, apricot, and coconut. Drying is also the normal means of preservation for cereal grains such as wheat, maize, oats, barley, rice, millet and rye.

  Meat, fish and some other foods may be both preserved and flavored through the use of smoke, typically in a smokehouse. The combination of heat to dry the food without cooking it, and the addition of the aromatic hydrocarbons from the smoke preserves the food.

  Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food stuffs including prepared food stuffs.

  Vacuum packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, preventing the food from spoiling. Vacuum-packing is commonly used for storing nuts.