FOOD PRESERVATION-THERMAL PRESERVATION OF FOOD

Climate changes and ecological sustainability in agriculture and food production in Serbia, the region and Southeastern Europe : proceedings, (pp. 257-262)

AUTHOR(S) / АУТОР(И): Darko Veljanovski1, Blagojce Najdovski, Dzulijana Tomovska, Borche Makarijoski, Daniel Simakoski

1Faculty of biotechnical sciences Bitola, UKLO North Macedonia

 

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DOI: 10.46793/MAK2025.257V

ABSTRACT / САЖЕТАК:

Food preservation is determined by a group of processes whose goal is to maintain the quality of food for as long as possible, i.e., to prevent its spoilage or decay altogether. Preserved food remains usable for a long time, even in areas far from the place of production (farms, meat industries, processing industries, etc.). The preservation of food and the simultaneous achievement of a longer shelf life, while not changing its production performance, have always been and will continue to be fundamental goals for humans, as food is the basis for the life of every organism, including humans. A long time ago, humans began using different methods to preserve food, and because of this, there is a variety of experiences with some of the techniques and principles upon which modern food preservation processes are based, such as salting, drying, smoking, freezing, storing in oil, etc.

KEYWORDS / КЉУЧНЕ РЕЧИ:

Food preservation, Termal preservation, Sterilization

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