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View free testsProcessing & Preservation
Packing food after removing almost all the air from around it, which slows down spoilage caused by oxygen and microbes.
Vacuum-packed paneer or cheese blocks in supermarkets stay fresh for longer than the same product wrapped loosely.
Replacing the air in a pack with a controlled gas mixture, typically carbon dioxide, nitrogen and sometimes oxygen, then sealing without further adjustment.
The period during which a food remains safe and retains its intended sensory, chemical, physical and microbiological characteristics under stated storage conditions.
