Food storage
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Food Storage
Food storage (/fuːd ˈstɔːrɪdʒ/) refers to the storing of both raw and cooked food products in a manner that helps to maintain their quality and edibility over time.
Etymology
The term "food storage" is derived from the English words "food" (from Old English fōda) and "storage" (from Middle English storag), which means the act of storing food.
Related Terms
- Preservation: The process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value.
- Canning: A method of preserving food in which the food contents are processed and sealed in an airtight container.
- Freezing: A food preservation process where food is subjected to freezing temperatures to slow down decomposition by turning residual moisture into ice.
- Drying: A method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms.
- Fermentation: The process of converting carbohydrates to alcohol or organic acids using microorganisms under anaerobic conditions.
- Refrigeration: The process of cooling a space or substance below the environmental temperature.
See Also
References
External links
- Medical encyclopedia article on Food storage
- Wikipedia's article - Food storage
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