Global Village Nagoya
Human beings have preserved their foods from ancient times to prepare for winter time, to make preserved food and to sell to transport foods from seacoasts to inlands or from across borders.
In general human beings have used natural methods such as drying, parching and fermenting for preservation.
Parching is the most natural method, but other methods have been used through thousands of years. Using yeast makes liquid fermented, which can not only preserve liquid but also improve the quality of liquid. The same method as yeast is dipping in salt water. Smoking can preserve food, and it sometimes gets the taste of fish and meat better.
It was not until recently that the causes of rottenness were understood. They are due to bacteria such as moulds, yeasts and micro-organisms. For example, fermentation and moulds are used to make cheese.
However, a breakthrough for preservation against the causes of rottenness came when human beings discovered ways to deal with micro-organisms that make foods or drinks poisonous as time goes by.
There are basically 3 ways.
First of all, food is preserved by cooling and freezing to a very low temperature when food needs to be preserved for a long time. This method originally stems from the packed preservation that food is preserved with salt and ice mixed. Cold storage nowadays is a big business, and cooling is high technology. Dehydration is the core part of this method. A related principle is the same, and because bacteria needs normal temperature in chemical reaction, cooling makes bacteria react slowly.
Secondly heating destroys bacteria. Heating process makes bacteria destroyed in foods and drinks.
Nowadays consumers use more ways to preserve food. That’s why processes have become more sophisticated.
Nagoya, sometimes in Taiwan