ink of a way to maybe carry the steps of preservation to a higher level. I would probably chose three different natural preservatives. Page 61. Groiler Encyclopedia Groiler Incorporated Danbury, Connecticut -19932. Perfect Preserves Michael Friedman Inc. NewYork-19943. Rodalel’s Book Of Home Freezing Rodale’s Press Inc. Pennsylvania- 19844. America Online WWW. Google. Com5. Modern Chemistry Holt, Rinehart, and Winston Inc. Chicago-1993Page 7Table of ContentsPage 1-IntroductionPage 2- History of preservatives and preservingPage 3- Continuation of history and salt and sugarPage 4 -LemonPage 5- GraphicsPage 6- ConclusionPage 7- BibliographyPreserving is a means of storing, food both “raw” and cooked for a future date. When you preserve you are following centuries of an old tradition of “putting food by”. In order to do this, you have to seal the food in an airtight container and process it in such a way that the four main spoliers- enymes, molds, yeast, and bacteria are removed and your food is safe to eat.Preservatives are something used to preserve food. Natural or chemical substances are added to food to inhibit spoilage; also, to protect food from decay or fermentation. Three things that will prevent the growth or slow down the growth of these spoilers: heat, cold and the use of acidity in the product. The point of preserving is to slow down the activity of disease- causing bacteria and to kill the bacteria all together. Most of the time preserving kills something called enzymes which is naturally found in the food. Enzymes makes the food spoil or discolor faster. An enzyme is a special protein that acts as a catalyst for chemical reaction, and enzymes are fairly fragile. Preserving protects food from microbes and other agents. Preservation keeps good appearance, flavor, texture, and original nutritional value. In addition, some things that make food spoil are micro...
