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How to store food to extend its shelf life
Table of Contents
1. Storing food and wasting food
In addition, proper storage conditions allow to reduce food waste. 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 as much as 1.3 billion (A. In one of the studies it was noted that the most common cause of food discarding is its spoilage. In the city this problem was slightly less visible, as it affected every 10th person studied (a. Stasiak 2019).2. Factors affecting the freshness of food
In addition, exposure to the sun's rays of products such as fats, e.g. olive oil or rapeseed oil, increases the likelihood that they will spoil. Constant access to air slows down the process of food spoilage. However, it can cause fasting and the loss of valuable compounds. Humidity can also have both positive and negative effects. Temperature has a huge impact on the quality of food production. This can significantly reduce the amount of fat in the product, which may increase the risk of spoiling the product.3. A place to store food
Choosing the right place can extend the shelf life of food, but it also prevents microbe infection. Some require a suitable temperature and humidity to maintain freshness and quality. When choosing a place to store food, the individual characteristics of the product should be taken into account.4. It's the fridge
The temperature between the upper and lower shelves is about 47°C. In addition, it is a good place to store ready-made foods, such as soupware. You should store food that can easily spoil, such As meat or fish. The humidity in shelves will be much higher than on shelves, and the temperature will be about 10 °C. The temperature is about 1015° C. The use of containers will not only prolong their shelf life, but will also prevent the spread of odors.5. It's the freezer
However, not all products can be subjected to this process. Some fruits and vegetables are also not suitable for freezing, such as tomatoes, cucumbers, lemons. Products that can be frozen are meat, fish, most fruits and veggies, baking, mushrooms or fragile cakes. The temperature in the freezer is about 20°C. This is especially true of yogurt, kefir, steak, eggs, mayonnaise and sauces. Freezing them could lead to changes in texture and taste. Freeze is one of the methods of preserving food that protects against microbes and thus from food spoilage.6. It's an important piece of advice
A frozen product cannot be re-frozen! 1. This can lead to serious food contamination, and its consumption poses a threat to human health or even life. Foods containing mold should not be frozen because freezing does not remove germs! 2.7. The following information shall be provided:
Food is fermented by milk, which reduces its sugar content. The products that are ideal for this process include cucumbers, cabbage, apples, peas, beans, cauliflower, and pumpkin. The foods that are sourced can be stored for up to several months. The most common ingredients are blood water, vinegar, salt and sugar. The spices over fresh food taste, but the amount of salt in the diet will be reduced. However, the ingredients in marinade can also be one of the many fats used in its diet.8. Empty food packaging
Food packaged in a vacuum does not lose its flavor and flavor, nor does it absorb the smell of other products. Meat, yellow cheeses, turmeric, fish, blended vegetables are ideal for vacuum packaging. They allow for a longer shelf life, but they also resist germs effectively. They also do not lose moisture, so they retain their structure when opened. A vacuum heater is a great solution to pack products in just a minute.9. Drying the food
A suitable dryer is sufficient, which can be purchased, among other things, in hypermarkets. However, food must be properly prepared beforehand. The drying process usually involves mushrooms, vegetables and fruits, meat. The disadvantage is the time to spend on this process. Food drying involves removing water from it by evaporation. Dehydration of products greatly reduces the likelihood of germs developing. Products must be washed and cleaned and then dried. The main advantage of food drying is prolonging its shelf life. It is often very long and can take up to 15 hours. This is a method that can be used at home.
