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View free testsProcessing & Preservation
Preserving meat or fish by adding salt, sugar, or nitrite, which draws out water and stops harmful microbes from growing.
Salted, sun-dried fish sold in coastal markets of Kerala, Goa, and Bengal is a traditional example of curing without any refrigeration.
The natural movement of water from a less concentrated solution to a more concentrated one, through a membrane, without needing outside energy.
Exposing food, usually meat or fish, to smoke from burning wood. The smoke adds flavour and chemicals that slow down spoilage.
The ratio of the vapour pressure of water in a food to the vapour pressure of pure water at the same temperature. It measures how much water is available for microbial growth and chemical reactions — not how much water is present.
