Food preservation

thumb|Food in a refrigerator with its door open

thumb|Phylogenetic tree of bacteria and archaea, highlighting those that carry out fermentation. Their end products are also highlighted. Figure modified from Hackmann (2024). Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and their electrons are transferred to other organic molecules (cofactors, coenzymes, etc.). Anaerobic glycolysis is a related term used to describe the occurrence of fermentation in organisms (

thumb|A 1912 Chicago Department of Health poster explains household pasteurization to mothers.

French inventor of airtight food preservation (1749–1841)

exposing food to the smoke to flavour or preserve it

inhibition of microbial growth in food

thumb|A jar of pickled cucumbers (front) and a jar of [[pickled onions (back)]] Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.

Chinese egg-based culinary dish

thumb|Commercial refrigeration

preservation of food using salt

low-temperature dehydration process

type of food conservation

type of preserved fruit

food processing technology

process of treating food and other consumer products with gamma rays, x-rays, or high voltage electrons to kill potential harmful bacteria

Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.

preserved, sweetened cherry

refrigerated cargo ship type

method of removing air from package prior to sealing

fish preserved or cured with salt

food preservation with salt

Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus. However, the term is also occasionally applied to the peel, root, or even entire fruit or vegetable like parsley, fennel and cucurbita which have a bitter taste and are boiled with sugar to get a special "sweet and sour" outcome.

thumb|A refrigerated minibar in a Hyatt|Grand Hyatt hotel, filled with beverages. This minibar detects whenever an item is removed and charges the guest instantly, even if the item is not consumed.

Varenye is a popular whole-fruit preserve, widespread in Eastern Europe (Russia, Ukraine, Belarus), as well as the Baltic region. It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. In some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar.

thumb|upright=1.35|Duck confit Confit (, ; ) (from the French word confire, literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation.

American inventor (1886–1956)

right|thumb|200px|Portable Ice Chest, U.S. Patent # 2,663,167 (1953) A cooler, portable ice chest, ice box, cool box, chilly bin (in New Zealand), or esky (Australia) is an insulated box used to keep food or drink cool.

Kavurma is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat. Similar dishes are known in Central Asia as kuurdak. It is present in cultures and cuisines of Turkey and neighbouring countries, including the Balkans, most notably in Serbia and Bulgaria.

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. Confit, the root of the word, comes from the French word confire, which literally means 'preserved'; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

room where the temperature is lowered, for example for food storage

railroad car designed to carry perishable freight at specific temperatures

van or truck designed to carry perishable freight at specific temperatures

for cooling food, two clay pots of different sizes placed separately inside each other with moist sand

preparations of fruits

British physiologist and surgeon 1857–1916

fish

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structure, usually underground or partially underground, used for storage of vegetables, fruits, nuts, or other foods

a refrigerator which can communicate with its surroundings

process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced

thermally insulating container

filled bag designed to be frozen

Tyndallization is a process from the nineteenth century for sterilizing substances, usually food, named after its inventor John Tyndall, that can be used to kill heat-resistant endospores. Although now considered dated, it is still occasionally used.

process of preserving foods

Gimjang (), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.

meat or fish preserved or cured with salt

thumb|upright=1.2|alt=Labeled black-and-white image of an icebox|Icebox used in cafés of Paris in the late 1800s An icebox (also called a cold closet) is a compact, non-mechanical refrigerator which was a common early-twentieth-century kitchen appliance before the development of safely powered refrigeration devices. They were insulated cabinets, to which large chunks of ice would need to be added every several days to maintain refrigeration.

natural or industrial process whereby objects are frozen in a short time due to exposure to cryogenic temperatures

thumb|250px|Slabs of manufactured ice at the Grimsby Ice Factory prior to being crushed, 1990

thumb|Reitman's Smokehouse, Camp Springs, Kentucky thumb|Meat hanging inside a smokehouse in Switzerland A smokehouse (North American) or smokery (British) is a building where meat or fish is cured with smoke. The finished product might be stored in the building, sometimes for a year or more. Even when smoke is not used, such a building—typically a subsidiary building—is sometimes referred to as a "smokehouse". When smoke is not used, the term meathouse or meat house is common.

thumb|upright=1.15|A paper-lined , opened to access the grapes stored inside (Dari: , ), also called , is the traditional Afghan technique of preserving fresh fruit, particularly grapes, in airtight discs formed from mud and straw. The centuries-old technique is indigenous to Afghanistan's rural center and north, where remote communities that cannot import fresh fruit eat -preserved fresh grapes throughout the winter, and merchants use to safely store and transport grapes for sale at market. Grapes preserved using in modern Afghanistan are typically of the thick-skinned or varieties, which ar

fermented foods made from ground soybeans

type of storage of agricultural products

thumb|A pastry larder at The Regency Town House in Hove. A marble-topped table and deep drawers which would have contained flour and sugar allowed pastry to be made away from the heat of the kitchen. A larder is a cool area for storing food prior to use. Originally, it was where raw meat was larded—covered in pig fat—to be preserved. This method slowed spoilage by sealing out air, bacteria, and moisture. In colder larders (4 °C/40 °F or lower), larded meat could last for months, while in warmer conditions, the fat turned rancid within weeks. By the 18th century, the term had expanded

Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product. The technique was named after Blaise Pascal, a 17th century French scientist whose work included detailing the effects of pressure on fluids. During pascalization,

British merchant

pasteurization process for liquids

salt used in food preservation

jam made from strawberries

refrigerated railway wagon