Food preservation

Pasteurization or pasteurisation is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others.

Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage.

Freeze-drying—technically known as lyophilisation, lyophilization, or cryodesiccation—is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport.

Varenye or varenie (Russian: варенье, Belarusian: варэнне, Ukrainian: варення) is a traditional whole-fruit preserve, widespread in Eastern Europe (Russia, Ukraine, Belarus).

A refrigerator (colloquially fridge) is a popular household appliance that consists of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the ambient temperature of the room.

Refrigeration is a process of moving heat from one location to another in controlled conditions.

Food irradiation is the process of exposing foodstuffs to ionizing radiation.

A hot water bottle (or hottie) is a container filled with hot water and sealed with a stopper, used to provide warmth, typically while in bed, but also for the application of heat to a specific part of the body.

A refrigerator car (or "reefer") is a refrigerated boxcar (U.S.), a piece of railroad rolling stock designed to carry perishable freight at specific temperatures.

Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century.

A reefer ship is a refrigerated cargo ship; a type of ship typically used to transport perishable commodities which require temperature-controlled transportation, such as fruit, meat, fish, vegetables, dairy products and other foods.

Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.

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.

Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol.

Confit (French, pronounced [kɔ̃fi] or in English "con-fee") comes from the French word confire which means literally "to preserve", a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

Salting is the preservation of food with dry edible salt.

The International Institute of Refrigeration (IIR) (also known, in French, as the Institut International du Froid (IIF)), is an independent intergovernmental science and technology based organization which promotes knowledge of refrigeration and associated technologies and applications on a global scale that improve quality of life in a cost effective and environmentally sustainable manner including:

Portable soup was a kind of dehydrated food used in the 18th and 19th centuries.

The Institute of Refrigeration is an organisation in the UK that supports the refrigeration and air-conditioning industry.

James Harrison (17 April 1816 – 3 September 1893) was a Scottish newspaper printer, journalist, politician, and pioneer in the field of mechanical refrigeration.

The American Frozen Food Institute (AFFI) is the national trade association that promotes the interests of all segments of the frozen food industry.

Bisin is a naturally occurring lantibiotic (an antibacterial peptide) discovered by University of Minnesota microbiologist Dan O'Sullivan.

Ancient methods of preserving fish included drying, salting, pickling and smoking.

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup.

Cured fish refers to fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten.

Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus.

An olla is a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes.

Pickling salt is a salt that is used mainly for canning and manufacturing pickles.

Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to kill the organisms that would create spoilage.

The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt.