The food preservation theory reigned from age-old generations ranging from cultures all across the globe. To be able to survive, a man had to sort after various food preserving methods to keep their crops and slaughtered cattle from deteriorating. There were methods of sun-drying and then wrapped tightly in a linen cloth to keep the air out. Moving on to recent times, there is a wide range of home remedies for preserving food or fruit that’s about to spoil. Like making jam out of a week old basket of fruit, or pickling old vegetables or even drying out beef or poultry slices in the oven for a large number of hours. But not all home remedies can add to our list of food preserving techniques. Most foods today need more advancement in terms of preservation, like the killing of harmful bacterias or eliminating fungi.
We’ve come a long way in the field of technologies. With the advancements made in technology for food preservation, it is strenuous to keep track. Everyone today is trying to lead a healthy lifestyle; seeking the best ways to preserve their food without it spoiling.
Before jumping into advanced technology in food preservation, we need to understand what food preservation means.
According to Wikipedia
“Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.
Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint when compared to modern methods.”
Now coming back to the advanced technologies in food preservations, there are so many progressively powerful, cutting-edge sustenance conversation strategies created to promise us more delectable, more advantageous sources of preserving our food that fight off the bacterias living in our grub while ensuring the flavor remains the same. This has nothing to do with refrigerating our food, and it’s promised that even that piece of steak you bought from the store a while ago will taste just as natural for more days to come. Looking below you’ll find a few of what modern technology has to offer
- Blue LED
A method spearheaded by researchers at the Scotland’s University of Strathclyde that attacks liquids with an extremely powerful blue light, emitting it’s rays, delivering a type of oxygen said to be super deadly to microorganisms that can cause disease sometimes available in the food we eat. This source of technology can be used to preserve fruits and sometimes seafood.
- Cold Plasma
Another technique by the name of cold plasma, a mixture of nitrous oxides, hydrogen peroxide, when blasted onto food, attacks countless molecules that house bacteria. However, the advantages of cold plasma are only suitable for surfaced treatments, tho it has many advantages among other modern technological apparatus’. It does not requier liquids nor chemicals and never leaves back any chemical traces after the procedure.
- High-Pressure Processing
A food modifying and preservation process that works without the use of adding heat. It involves inactivating highly vegetative enzymes and leaving properties such as color, smell and flavor untouched.
- Radio Frequency (Waves)
RF short for radiofrequency adds to the list of advanced technologies created by USDA (United States Department of Agriculture) for food preservations, distributing low and high levels of energy; deeply penetrating the foods we consume. It has taken the list of high tech food preservers for the reason it sterilizes and disinfects foods and other commodities like fruits and dried nuts. It’s also developed to eliminate harmful diseases like salmonella active in fresh eggs.
- Micro Rays
With the assistance of micro rays sterilization, the food is put inside an airtight container, killing any excessive microorganisms with its heat, within minutes.
These methods of advanced technologies have been labeled as breakthroughs in the 21st century and are cropped up for the sole purpose of preserving food in a secure and resourceful way but also adds to the point of preserving food in bulk. We’ve moved on in the world of technologies and have added to our list schemes that seem safer than the latter options of adding artificial food additives.They invest in the aim of meeting targetted retail and consumer needs for better and fresher foods, lacking chemical additives; adding a wider margin for expiration as compared to shelf life.
Author bio: Michael Cormier is a business consultant, designer and an enthusiast blogger working with Logoiconix, one of the fastest-growing custom logo design marketplace. He has authored several blogs, articles, and editorials on various topics related to interactive content, concerning the design, social media strategies, growth hack strategies, digital marketing, and e-commerce.