DRIED PRODUCTS
It is one of the traditional techniques that are employed to decompose food products. Exposure of food particles to sunlight to dry them is one such method done naturally. This process would result in the evaporation of moisture content from food, thus preventing microorganisms from invading the food. Moisture from food could also be removed by using hot air.
Eg: Dried fruits and vegetables
COOLED PRODUCTS
It is a technique of preserving food by slowing down the growth of microorganisms and action of an enzyme that is responsible for the rotting of food. Some of the food products such as meat, dairy products, and fish could be stored in a refrigerator thus increasing the shelf-life of the products.
Eg: Dairy products
FROZEN PRODUCTS
It is one of the regular processes that has been under use domestically and commercially to preserve a wide range of foods. Rapid freezing might have an adverse effect on the texture of food.
Eg: Ready to eat products like french fries, burger patties etc.
PICKLED PRODUCTS
It is a process of preserving food in an edible and antimicrobial liquid. Pickling could be categorised into two types, namely fermentation and thermal pickling. In fermentation pickling, bacteria present in a liquid produces organic agents which would act as preservation agents. In chemical pickling, the food is preserved in an edible liquid that destroys microorganisms and bacteria.
Eg: Pickled fruits and vegetables.
