Comprehension Passage
The transformation of raw foodstuffs into edible forms and the extension of their shelf life through preservation is at the core of food processing. Preservation acts as a safeguard, allowing for the inhibition of spoilage organisms and enzymes that degrade food quality over time. While ancient practices like air-drying, natural cooling, and pickling have served societies for centuries by enabling the long-term storage of food, the landscape of food processing has dramatically evolved. Modern techniques such as vacuum packaging, ultraviolet (UV) light exposure, modified atmosphere packaging (MAP), lyophilization, and chemical additives have come to the fore, offering enhanced efficiency in preventing spoilage, maintaining nutrient content, and ensuring food safety across a broader spectrum of foods.
Which technique is historically used for food preservation?
1
Ultraviolet (UV) light exposure
2
Pickling
3
Vacuum packaging
4
Modified atmosphere packaging (MAP)