- removes most water from food. Most bacteria die or become inactive when
the food is dried.
5. Vacuum packing
- keeps food by sucking air out from its packaging. Food is thus prevented
from spoiling because there is no air.
- heating food to a certain temperature for some time followed by rapid
cooling. Heating at such high enough temperature kills most bacteria.
However,it does not affect the taste and nutritional value of the food.
- fruit and vegetables is also common.Apples,Oranges,Eggplants and Tomatoes
are dipped into liquid wax to prevent growth of fungi and loss of moisture.