Food preservation refers to the process of treating and handling food to prevent its spoilage and extend its shelf life. This practice involves various methods aimed at inhibiting the growth of bacteria, yeasts, and molds, as well as slowing down enzymatic reactions that can lead to food degradation. Common techniques of food preservation include refrigeration, freezing, canning, drying, smoking, pickling, and fermenting. Each method works by altering the conditions of the food, either by reducing temperature, removing moisture, or altering pH levels, among other strategies. The goal of food preservation is to maintain the nutritional quality, safety, and edible nature of food over time, making it a critical aspect of food storage and preparation in both household and industrial contexts.
Refrigeration has long been recognized as a crucial element in keeping our perishable foods fresh and safe to consume. We all know the disappointment of finding a perfectly ripe avocado…