Main Methods of Food Preservation in Gastronomy

Drying removes moisture, preventing microbial growth and making it an ancient yet effective preservation method.

HPP uses extreme pressure to inactivate microorganisms without heat, preserving the sensory attributes of food.

Smoking uses smoke to preserve food, particularly meats and fish, by inhibiting microbial growth and adding flavor.

Canning is a widely used method that involves sealing food in airtight containers and applying heat to kill bacteria, making it a reliable long-term preservation technique.

Vacuum packaging removes oxygen, preventing microbial growth and spoilage by inhibiting aerobic bacteria.

Fermentation enhances flavor and nutritional value while preserving food by creating an acidic environment that inhibits harmful bacteria.

Pasteurization involves heating food to kill microorganisms, commonly used for liquids like milk and juice.

Salting draws out moisture and creates an environment unsuitable for microbial growth, making it a traditional preservation method.

Freezing is effective for preserving a wide range of foods by inhibiting microbial growth and maintaining nutritional value.

Pickling involves preserving food in a brine or vinegar solution, which inhibits microbial growth and adds flavor.