FOOD PRESERVATION – THERMAL PRESERVATION OF FOOD

Veljanovski, Darko and Najdovski, Blagojche and Makarijoski, Borche and Simakoski, Daniel and Tomovska, Julijana (2025) FOOD PRESERVATION – THERMAL PRESERVATION OF FOOD. In: MAK 2025 - Kopaonik.

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Abstract

Food preservation is determined by a group of processes whose goal is to maintain the quality of food for as long as possible, i.e., to prevent its spoilage or decay altogether. Preserved food remains usable for a long time, even in areas far from the place of production (farms, meat industries, processing industries, etc.). The preservation of food and the simultaneous achievement of a longer shelf life, while not changing its production performance, have always been and will continue to be fundamental goals for humans, as food is the basis for the life of every organism, including humans. A long time ago, humans began using different methods to preserve food, and because of this, there is a variety of experiences with some of the techniques and principles upon which modern food preservation processes are based, such as salting, drying, smoking, freezing, storing in oil, etc.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology Scientific Fields (Frascati) > Engineering and Technology > Chemical engineering
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	PhD Darko Veljanovski
Date Deposited:	10 Feb 2025 08:14
Last Modified:	10 Feb 2025 08:14
URI:	https://eprints.uklo.edu.mk/id/eprint/10613

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