Food Preservation Technology in Maintaining Food Texture and Taste

Abstract

Currently, public attention to food safety continues to rise, and the demand for high-quality and delicious food is growing. Especially in long-distance transportation scenarios, how to maintain food taste and texture through preservation methods becomes a key issue. This paper focuses on food preservation methods as the core research topic, with a systematic analysis centered around various existing preservation technologies, particularly focusing on the application characteristics of three typical preservation methods: dehydration, refrigeration, and ozone. The study finds that when traditional preservation methods are combined with advanced materials, their preservation efficiency can be significantly optimized. At the same time, many improved preservation technologies are gradually developing towards convenience, promising to quickly integrate into daily life. However, it is also clear that each method has inherent limitations - they are prone to failure under specific conditions, leading to deterioration in food taste and texture, and even posing health risks. The significance of this research lies in comprehensively reviewing the advantages and disadvantages of multiple preservation technologies, providing a scientific basis for judging the adaptability of preservation methods in different application scenarios. Its core contribution is to help relevant practitioners and researchers more accurately choose reasonable food preservation strategies, effectively address food preservation challenges in scenarios such as long-distance transportation, and promote the development of the food preservation field towards efficiency and safety.