Food storage techniques greatly affects food quality. A compromise, in this context, can lead to damaged food items. Effective food storage processes will hold on to original color, flavor and nutrients. By the way, it will also trim down the possibility of related diseases.
Different food types:
There are perishable, semi perishable and non perishable food items. Fish, butter, milk, meat, eggs, fruits and vegetables can be regarded as perishable as their quality get degraded pretty swiftly. Dried fruits, yogurt, cheese, fruit juice concentrates, flour, etc belong to the semi perishable list. These components take some time in this respect even up to a year. On the last note, flour, sugar, rice, coffee, pancake mix, spices, sugar, canned products and beans make it to the list of non perishable items. They last for up to 10-20 years in a fitting environment.
Factors affecting food quality:
There are several issues that can impact your food quality. These components are the
III) Freshness of the product,
IV) Processing or storage method,
V) The inherent features of the food and
VI) of course, oxygen.
How can we protect food from degradation:
The Food and Agriculture Organization of the United Nations (FAO) points out that ‘Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted’. This is in fact a gigantic amount which can be reduced by applying a few solid mechanisms. We are going to discuss those ways in this article.
1. Timing is a vital aspect. Some products take almost no time to get blemished. A rule of thumb is to store any leftovers within two hours of its use. The more these leftovers are exposed to oxygen, light and heat, the more they have the probability of being damaged.
2. A perfect container is always half the solution. Clean, airtight and leak proof packet has everything to do with food storage. Plastic is not ideal because of its inherent toxicity and ill impact on the environment. On the other hand, a glass jar can be a nice refuge for the rest of the food.
3. You do not need to store everything in the fridge. There are some products suitable for room temperature. Tomato, potato, avocado, banana and onions can easily take on normal heat.
4. If possible, avoid plastic packets specially for any hot food. Such a practice helps release the poisonous effects of plastic.
5. Take your lunch in a reusable container. So, you can reduce your share of fixed daily garbage.
6. Fruits and veggies should be washed right before its use and not immediately after bringing it home from the groceries. Storing these items, after a wash, can boost up mold growth possibilities.
7. Your fridge temperature should be set at 40 degree Fahrenheit. You may occasionally want to check out its performance in this context.
8. Airtight containers are great for grains.