Food Processing and Preservation

6.

Chemical Preservation Methods

6.1.

Traditional Chemical Preservatives

6.1.1.

Salt Preservation

6.1.1.1.

Curing Mechanisms

6.1.1.2.

6.1.1.3.

6.1.1.4.

Applications in Meat Processing

6.1.2.

Sugar Preservation

6.1.2.1.

Osmotic Effects

6.1.2.2.

Jam and Jelly Production

6.1.2.3.

Candied Products

6.1.3.

Acid Preservation

6.1.3.1.

Acetic Acid Applications

6.1.3.2.

Citric Acid Uses

6.1.3.3.

pH Control Methods

6.2.

Modern Chemical Preservatives

6.2.1.

Antimicrobial Agents

6.2.1.1.

Sorbic Acid and Sorbates

6.2.1.1.1.

Mechanism of Action

6.2.1.1.2.

Regulatory Limits

6.2.1.2.

Benzoic Acid and Benzoates

6.2.1.2.1.

Mechanism of Action

6.2.1.2.2.

Regulatory Limits

6.2.1.3.

Propionic Acid and Propionates

6.2.1.4.

Nitrites and Nitrates

6.2.1.4.1.

Curing Applications

6.2.1.4.2.

Safety Considerations

6.2.1.5.

Sulfur Dioxide and Sulfites

6.2.1.5.1.

Wine Preservation

6.2.1.5.2.

Dried Fruit Applications

6.2.2.

6.2.2.1.

Synthetic Antioxidants

6.2.2.1.1.

Butylated Hydroxyanisole

6.2.2.1.2.

Butylated Hydroxytoluene

6.2.2.1.3.

Tertiary Butylhydroquinone

6.2.2.2.

Natural Antioxidants

6.2.2.2.1.

6.2.2.2.2.

6.2.2.2.3.

Rosemary Extract

6.2.2.2.4.

Green Tea Extract

6.2.3.

Chelating Agents

6.2.3.1.

Ethylenediaminetetraacetic Acid

6.2.3.2.

Citric Acid as Chelator

6.3.

Regulatory Aspects

6.3.1.

Food Additive Approval Process

6.3.2.

Maximum Usage Levels

6.3.3.

Labeling Requirements

6.3.4.

International Harmonization

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7. Fermentation Technology