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How to Store Food for Longer Duration
Table of Contents
1. Storing food and wasting food
The main purpose of food storage is to preserve its freshness and quality at the highest possible level. A properly selected place will protect it from harmful factors. In addition, proper storage conditions allow to reduce food waste. The scale of this problem is huge. It is estimated that in Poland the amount of food wasted during the year is close to 9 million tons, while in the world this number reaches up to 1.3 m (A. March 2018). In one study it was noted that the most common cause of food waste is its spoilage.2. Factors affecting the freshness of food
Temperature has a huge impact on the quality of food. Inadequately selected can lead to the development of microbes in products. It can also affect their appearance, texture and consistency. Sunlight at too high intensity activates enzymes in food that speed up the ripening process. It may significantly shorten the product's freshness period, which in turn increases the risk of spoilage. Exposure to sunlight can also cause products such as fats, e.g. olive oil or coconut oil, to be more likely to consume.3. A place to store food
When choosing a place to store food, the individual characteristics of the product must be taken into account. Some require a suitable temperature and humidity to maintain freshness and quality.4. It's the fridge
The temperature of the refrigerator varies. It all depends on the height of the lower shelf, the lower the temperature in the fridge. In addition, the upper shelves have an average temperature of 810°C, which makes them ideal for storing products such as yogurt, kefir, butter or pepper and jams. Between the top and bottom shelf the temperature is about 47°C. There should be sauces, hard cheese or yellow cheese found. It is also a good place to store ready-made foods, e.g. a saucepan. The bottom shell is a place where the temperature reaches about 2°C. the result of the food being stored can be easy to digest, but it is possible to heat it up to 10°C and then it can be stored at a very high temperature, for example, in a pot of potatoes, and in a large amount of ice cream.5. It's the freezer
Freezing is one of the methods of food preservation that protects against microbes and thus against food spoilage. The temperature in the freezer is about.. 20°C. However, not all products can be subjected to this process. This applies especially to yogurt, kefir, hardwoods, eggs, mayonnaise and sauces. Some fruits and vegetables are also not suitable for freezing, such as tomatoes, cucumbers, lemons.6. It's an important piece of advice
1. Foods containing mold should not be frozen because freezing does not remove germs! 2. A frozen product cannot be re-frozen! This can lead to serious food contamination, and its consumption poses a risk to human health or even life.7. Shaded place
Dry areas with limited access to sunlight and low humidity are ideal for storing foods such as pasta, pasta, cereal, flour, sugar or spices. They do not require low temperatures to keep fresh, so kitchen cabinets are a good place to be.8. Chewing and marinating
Souring and marining of food is one of the ways to prolong its shelf life. Souring is done by milk bacteria. Sour food is fermented by milk, which leads to a decrease in its sugar content. Also, sour foods have a high nutritional value and exhibit many health benefits. Good products that are ideal for this process include cucumbers, cabbage, apples, peas, pears, beans, cauliflower and celery. Sourdough can be made from many foods, but it is recommended that you choose a clear and fresh blood flavor. Soured foods can be stored for up to a few months.9. Empty food packaging
A vacuum heater is a great solution that allows you to pack products in literally a minute. It keeps them fresh for longer, but it's also effective against microbes. Food packaged in vacuum doesn't lose its flavor and flavor, and does not absorb the smell of other products. It also does not lose moisture, so that when it opens it retains its structure. Meat, yellow cheeses, carrots, fish, blended vegetables are ideal for vacuum packaging.10. Drying the food
Drying food is the removal of water from it by evaporation. This is another method of preservation that can be used at home. It is enough to buy a suitable dryer, etc. in hypermarkets. Dehydration of products greatly reduces the likelihood of germs developing. However, food must be properly prepared beforehand. Products must be washed and cleaned and then dried. The drying process usually involves mushrooms, vegetables and fruits, meat.11. Summary
In order to reduce the amount of food wasted, a number of storage rules must be followed. Choosing the right place is important for maintaining the freshness and quality of the products. This will also reduce the growth of microbes, which in turn will have a positive impact on human health and safety.
