Page 103 - Volt Elevate The World Around Us Book 4

Drying

Drying is used to reduce the water content in food by keeping
it in the sun. Since bacteria cannot grow without water, the
food does not get spoilt. Cereals and fruits are generally

preserved by drying.

drying of food

Dry and Cold Storage

Dry storage is storing non-perishable foods like wheat and
sugar in dry places. Cold storage involves storing perishable

foods like vegetables and fruits at a very low temperature.

dry and cold storage of food

Canning

In canning, cooked food is stored in germ-free, air-tight tin
containers. Since no air or moisture can enter the container,

the food remains safe for eating for a specific period of time.
The expiry date or the date till which the canned food can
be eaten is written on the container. We should not eat the

canned food after its expiry date. Fruits, vegetables, jams canned food items
and pickles are preserved by canning.

Boiling

Milk is boiled for 10–15 minutes to kill the bacteria present
in it.

boiling of milk

Freezing

Perishable food items like meat, fish, cut vegetables and

fruits are preserved and stored by freezing in a refrigerator.
This way, germs do not get warmth to grow and the food
does not get spoilt for some time. This is the most common

method of food preservation. freezing of food items

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