Answer:

1) Pickling

Pickling could be a methodology of food preservation exploit the food in AN edible, anti-microbial liquid. Fermentation pickling uses food itself to supply preservation agents, typically in an exceedingly METHOD that produces carboxylic acid. Chemical pickling inhibits or kills microorganism and alternative micro-organisms in an exceedingly liquid.

2) Drying

This is one in all the oldest ways, it reduces water activity enough to stop or delay microorganism growth. Most meats will be dried, at the side of several fruits. Cereal grains as well as rice, rye, barley, oats, maize, wheat and MILLET also are dried, as are grapes like sultanas, raisins and currants.

3) Canning

The process of canning involves cookery food, then protection it in sterile jars or cans and boiling the containers to weaken or kill any remaining microorganism. FOODS have varied degrees of natural protection against spoilage thus some might need a steriliser because the final step. Foods low in acid, like meats and vegetables need what's referred to as pressure canning.

4) Vacuum-packing

Vacuum-packing stores food in AN stuffy setting, like AN air-tight bag or bottle. This setting leaves microorganism while not chemical element, speed spoiling.

5) physical change

Freezing is often used domestically and commercially for protective a large vary of food.

6) Irradiation

Exposure to radiation is thought as irradiation or cold pasteurisation. it's an oversized vary of effects as well as killing molds, insects and microorganism, and reducing the RIPENING and spoiling of fruits.

7) Salting

Salting, additionally referred to as natural process, removes wetness from meats through diffusion. Meat is cured with sugar or salt, or maybe each. Nitrites and nitrates also are wont to cure meat and inhibit Clostridium botulinum.