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Commercially various food preservation techniques are available but some folk techniques are not published in the scientific literature some time these techniques may be valuable.
Pickling,Drying,smoking,chilling,Boiling,
Application of heat : like canning, Pasturization, evaporation and sun-drying
Application of Cold : refrigeration and freezing
Use of chemicals preservative like Benzoic acid, Ascorbic scid, calcium, sodium propionate , butylated hydro-oxyanisole(BHA)salt and sugar
Fermentation by lactic, acetic acid and alcohol
normal sun drying is the most utilized due to availability of the sun's energy for free.There is also smoking and salting for meat products where electricity is still a challenge.However in the urban and peri-urban areas most people can afford refrigerators therefore cold storage is preferred for packed products such as milk,sodas and juice.
but in big cities like Mombasa,Nairobi,Kisumu and Nakuru industrial processes like flash pasteurization,commercial sterilization and vacuum packing are used to cater for the many people who prefer packaged foods than preparing fresh foods
refrigeration, freezing, drying, heating, boiling, fermintation
Refrigeration, heating ,canning, pasteurizing,drying ect
Pasturizing
Chilling and freezing
Reduced oxygen packing method
Adding Preservatives like sodium benzoate
1. Drying
2. Heating
3. Boiling
4. Freezing or Refrigeration
5.Canning
1. Refrigeration
2. Heating
3. Pickling / Brine solution
Carbonation, Pasteurization, Refrigeration, Preservation (Food Additives).
drying, salting, sugaring, irradiation , heating, freezing
for Vegetables , poultry and meat using freezing and chilling technique, for dairy products using pasteurization and sterilization technique, for juices using preserveses same as potassium sorbate and sodium benzoate.
and some others techniques use natamycin in the frsh juices and dairy products.
