Food PreservationOpen image in new window

  • Vickie A. Vaclavik
  • Elizabeth W. Christian
Part of the Food Science Text Series book series (FSTS)


This chapter is in the newly named Aspects of Food Processing section of the text. The chapters covering food additives and food packaging components of the food processing section appear in  Chaps. 17 and  18, respectively.


Shelf Life Microwave Heating Food Preservation Extend Shelf Life Irradiate Food 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.




Mild heat treatment that inactivates enzymes that would cause deterioration of food during frozen storage.


An example of a food processing method that involves severe heat treatment. Food is placed inside a can, the lid is sealed in place, and the can is then heated in a large commercial pressure cooker known as a retort.

Commercial sterility

Severe heat treatment. A sterilization where all pathogenic and toxin-forming organisms have been destroyed as well as all other types of organisms which, if present, could grow in the product and produce spoilage under normal handling and storage conditions.


Method of removing some of the water from a food, to decrease its bulk and weight. Concentration does not prevent bacterial growth.


Transfer of heat from one molecule to another molecule; the major method of heat transfer through a solid.


Flow or currents in a heated liquid or gas.

D value

Decimal reduction time; time in minutes at a specific temperature required to destroy 90 % of the organisms in a given population.


A means of preservation with the primary intent to decrease moisture content and preclude the possibility of microbial growth such as bacteria, mold, and yeast.


The administration of measured doses of energy that are product-specific. It reduces the microbial load of a food, kills insects, controls ripening, and inhibits the sprouting of some vegetables.

Ohmic heat

In place of radiant heat, a continuous electrical current is passed through food to heat it rapidly, maintaining quality.


Mild heat treatment that destroys pathogenic bacteria and most nonpathogens. It inactivates enzymes and extends shelf life.


Fastest method of heat transfer; the direct transfer of heat from a radiant source to the food being heated.

Thermal death rate curve

Provides data on the rate of destruction of a specific organism in a specific medium or food at a specific temperature.

Thermal death time curve

Provides data on the destruction of a specific organism at different temperatures.


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  1. CSPI—Center for Science in the Public Interest.
  2.—DHHS. FDA. Center for Food Safety and Applied Nutrition. Refrigerator & Freezer Storage Chart
  3.—Refrigerator Freezer Chart
  4.—USDA. Food Safety and Inspection Service. Freezing and Food Safety
  5. International Food Information Council—IFICGoogle Scholar

Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.The University of Texas Southwestern Medical CenterDallasUSA
  2. 2.Department of Nutrition & Food ScienceTexas Women’s UniversityDentonUSA

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