What are the advantages/disadvantages of food preservation?

Answer 1

Method Advantages Disadvantages
Drying (e.g. freeze-drying, spray-drying, sun-drying) Produces concentrated form of food.
Inhibits microbial growth & autolytic enzymes.

Retains most nutrients.
Can cause loss of some nutrients, particularly thiamin & vitamin C.
Sulphur dioxide is sometimes added to dried fruits to retain vitamin C, but some individuals are sensitive to this substance.

Smoking Preserve partly by drying, partly by incorporation of substances from smoke. Eating a lot of smoked foods has been linked with some cancers in some parts of the world.
Refrigeration Slows microbial multiplication.
Slows autolysis by enzymes
Slow loss of some nutrients with time
Freezing Prevents microbial growth by low temperature & unavailability of water.
Generally good retention of nutrients.
Blanching of vegetables prior to freezing causes loss of some B-Group vitamins and vitamin C.
Unintended thawing can reduce product quality.

Adding salt or sugar Makes water unavailable for microbial growth.
Process does not destroy nutrients.
Increases salt and sugar content of food.
High heat processing (e.g. pasteurisation) Inactivates autolytic enzymes
Destroys microorganisms.
Loss of heat-sensitive nutrients.
Canning (involves high heat processing) Destroys microorganisms & autolytic enzymes. Water-soluble nutrients can be lost into liquid in can.
Chemical preservatives Prevent microbial growth
No loss of nutrient.
Some people are sensitive to some chemical preservatives.
Ionizing radiation Sterilizes foods (such as spices) whose flavour would change with heating.
Inhibits sprouting potatoes

Extends shelf life of strawberries and mushrooms
Longer shelf life of fresh foods can lead to greater nutrient losses than if eaten sooner after harvesting.

Answer 2

advantage: preserves seasonal foods until next abudance of the food. For rainy days.
disadvantage - side effect to health especially if it contains much salt, cause of arthritis, BP,kidney.

Answer 3

If food wasn't preserved you wouldn't have dairy,frozen foods,canned foods most foods you eat have been preserved before you ate them, and it's also important because think about how long it takes to ship out all food from farms and factories.

Answer 4

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well food wouldn't be able to last as long; therefore, humans wouldn't be able to save food and since we aren't able to consume it fast enough, we would have an overflow of food and no where to conserve it.

Answer 5

flow of blood from the heart to the liver

Answer 6

i don't know