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Overview of The Research on Food Preservation by Sugar and Salt

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Table of contents

  1. Introduction
  2. Objective
  3. Methods
  4. Steps
  5. Conclusion 
  6. Recommendation
  7. References


Food preservation is one of the main factors of human survival, since man has been found on this universe, food has become very important in human life and it helps them too reduce the purchase and payment of money on a daily basis, so that it facilitates the survival of food for longer periods so that it can be consumed for periods larger. The “Food preservation” essay makes an investigation on how this process can be done with the use of sugar and salt. 

With the advancement of science, man began to invent food storage utensils with the addition, of some preservatives may be sometimes natural or additional. The problems experienced by man is to find solutions or alternative ways to preserve food for a period of time. Use salt or sugar to protect foods from microbial damage. The name of ownership or treatment of the old names that have a big role in the preservation of food. Despite the emergence of many new techniques in food preservation, the use of salt and sugar is a key factor. 

The term food upkeep refers to any one of variety of strategies used to stop meals from spoiling. It includes methods such as canning, pickling, drying and freeze-drying, irradiation, pasteurization, smoking, and the addition of chemical additives. Food maintenance has turn out to be an increasingly more vital element of the food industry as fewer humans devour ingredients produced on their personal lands, and as consumers count on to be able to purchase and eat foods that are out of season.

From another side, Food preservation involves different food processing steps to maintain food quality at the desired level so that maximum benefits and nutrition values can be maximized . Food preservation techniques include the cultivation , harvesting , processing , packaging and distribution of food. The main objectives of food preservation are to overcome inappropriate planning in agriculture, produce value –added products, and provide variation in the diet. Food damage can be caused by a wide range of chemical and biochemical reactions. To hinder chemical and microbial degradation of foods, traditional and primitive techniques for preserving techniques for preserving foods such as drying, cooling, freezing and pasteurization have been enhanced. In recent year, techniques to combat these damage have become sophisticated and have gradually become an interdisciplinary science. Highly advanced technologies such as irradiation, high pressure technology and obstacle technology are used to preserve food.


The main goal is to preserve food from any external damage and also ways of preserving food saves money for humans so that food can be preserved for long periods without use. Also, food can be transported from one place to another or to remote areas without being exposed to corruption or damage. Food preservation helps to use it in emergency situations. On the other hand, properly preserved food is used in warfare so that the army will need to feed and so food has been kept for long periods. Humans can provide workers who work in remote areas so that they do not have access to fresh food.

Salt and sugar play a big role in preventing microbes from growing. The important function of salt and sugar is to strongly influence the withdrawal of water from food and sugar molecules through the process of accelerating the accumulation of antioxidants. Salt and sugar also, work on the pressure ratio which symbolizes some bacteria and slow decay.


There are several ways to preserve food, including drying, this method is one of the oldest methods in the preservation of food, the traditional method used by humans in the past display food in the air and the sun, but the duration of this method lasts for a week or two weeks to months. Like fresh figs, when exposed to atmospheric, moisture and heat factors, it begins with analysis and wither , but figs that are properly preserved last for long periods.

Pickling , is one of the most popular ways to preserve food for longer periods. This method prevents bacteria from entering the food and adds salt, which may increase the salinity that enables bacteria to reach food faster. 

The work of jam, this method is different by cooking fruits and then add sugar in large quantities , scientists have found that sugar works the same function of salt by drying, so that bacteria do not find water available for reproduction, when salt or sugar dissolved in water difficult for bacteria to reach food becomes food like a dryer.

The treatment studied in food preservation is a combination of salt and sugar. Some have said that many foods degrade quickly after being harvested, especially meat , but when added salt or sugar reduces the presence of water in meat, fruits and vegetables. Some forms of sugar begin to draw water from food, so that water is bound within the food and there is no scope for bioreactions.


The giant majority of situations of food spoilage can be attributed to one of two predominant causes: 

  1. The attack by pathogens disease causing microorganisms, such as bacteria and molds;
  2. Oxidation that reasons the destruction of indispensable biochemical compounds and/or the destruction of plant and animal cells.


The a variety of strategies that have been devised for retaining ingredients are all designed to decrease or do away with one the other (or both) of these causative agents.

For example, a easy and frequent technique of keeping food is via heating it to some minimal temperature. This procedure prevents or retards spoilage because high temperatures kill or inactivate most kinds of pathogens. The addition, of compounds recognized as BHA and BHT to ingredients additionally prevents spoilage in another. These compounds specific way, are known to act as antioxidants, stopping chemical reactions that motive the oxidation of meals that consequence in its spoilage. Almost all strategies of preservation are designed to lengthen the life of food by means of acting in one of these two ways.


The term food preservation refers to the methods used to avoid various types of food for long periods of time. Food preservation techniques have become a key ingredient in the food industry so that people can eat all foods at a time other than time. The method used in food preservation is salting and is an important part that acts as the main factors in the drying of food, but the addition of high rates of salt may lead to the failure of the way of preservation and considers salting method is an old way may reach many centuries . Second, sugar works the same salt and is known as the process of sugar in the preservation of food. Preservation is done after methods such as dipping meat in the solution or granules of salt on it by hand or injecting its tissues with salt.

The presence of chemical activities or enzymes in the environment surrounding food is considered to cause the corruption of food products. People began to know the importance of food storage and preservation methods such as heating methods , pickling, food coating, drying and others. With technological advances and the emergence of certain preservatives, may lead to some health problems, replacing preservatives with natural substances is necessary to protect human health.

The search for methods of food preservation possibly can be traced to the sunrise of human civilization. People who lived via harsh winters observed it fundamental to find some skill of insuring a meals supply all through seasons when no clean fruits and greens have been available. Evidence for the use of dehydration (drying) as a method of food preservation, for example, again at least 5,000 years goes among the most primitive varieties of food renovation that are still in use these days are such methods as smoking, drying, salting, freezing and fermenting

Often preserving food excess is considered be a Tricky Task. However, in most households around the world, both salt and sugar are used preserving and canning of food stuffs. Salt and sugar preserve food in a very simple manner. Food gets spoilt when Micro Organisms that are present on surface of the food start reproducing and release a number of harmful toxins. These toxins destroy the food and make it Rottern, especially, especially in Humid and Hot Conditions, the food is spoilt than colder faster. In conditions, since Micro Organisms can reproduce in hot and humid conditions faster than in colder conditions.

Salt and sugar act as excellent options to preserve food for a longer period of time. These are commonly available in any kitchen. Salt and sugar can help in preserving food for a long period of time and saves the food from Rotting. If salt and sugar are added properly, it will prevent the food from decaying not for years but for decades at least in theory. The process of preserving food with salt and sugar is quite simple. You just need to keep the food in a clean container, add sugar and salt, and then cover it up. Store it in a cool and dry place, as you want.

Depending on the food stuff, sugar and salt can be added. The salt and the sugar will completely absorb the internal fluids of the microorganism that are present on the surface of the food. They will present them from releasing multiplying harmful and toxins that cause the decay and rotting of food. This is a much better system of preserving food than another ancient method of preserving food, the dried food would then be used when there would be scarcity of food during the winter months.


Through my research on the preservation of food with salt and sugar, some recommendations have been concluded, including, preservation of food is one of the fundamental things in human life and the need to know how to preserve food with salt and sugar because of the importance and strength and high these factors in preventing bacteria from entering food and also the survival of food for longer periods. Maintain human health from poisoning and also save money, effort and time from buying some food that we can keep despite not using it. Through the preservation of food in different ways can maintain the nutritional value of various food items.

On the other hand, preserving the value of food is very important to ensure its use with the same high nutritional values. The best way to preserve food is to follow the methods of conservation of all kinds, whether traditional or modern conservation. The main reason for adding salt in food is to preserve it. In the low water content  the growth of bacteria, fungi and mold is inhibited and decomposes enzymatic and non-enzymatic decomposition in food. Preserved foods should be stored in a cool, dry environment o prevent the growth and damage of bacteria.


  • Advisory Committee on the Microbiological Safety of Food (ad hoc Group on Vulnerable Groups). Increased incidence of listeriosis in the UK (draft report). 2008
  • Ainsworth P, Plunkett A. Reducing salt in snack products, Reducing salt in foods: Practical strategies. Kilcast D, Angus F, editors. Cambridge, UK: Woodhead P; 2007. pp. 296–315
  • Barbut S, Tanaka N, Maurer AJ. Effects of varying levels of chloride salts on Clostridium botulinum toxin production in turkey frankfurters. Journal of Food Science. 1986;51(5):1129–1131.
  • Baublits RT, Pohlman FW, Brown AH Jr, Yancey EJ, Johnson ZB. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef. Meat Science. 2006;72(4):704–712
  • Bautista-Gallego J, Arroyo-Lopez FN, Duran-Quintana MC, Garrido-Fernandez A. Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth. Journal of Food Protection. 2008;71(7):1412–1421

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