Food Engineering Practice Test: Principles of Chemical Preservation of Food — Flashcards

Chemical food preservation uses chemicals to inhibit or kill microorganisms that cause food to spoil. Chemicals used for food preservation include:
Salt: Draws moisture from meat and fish, which inhibits bacterial growth.
Sugar: Creates a high concentration of sugar that prevents the growth of microorganisms in fruits and vegetables.
Sodium benzoate: A chemical compound that enters each cell and balances the pH of the food, increasing the acidity of the food and assisting in food preservation. 

Other chemicals used for food preservation include: Sorbic acid, Propionic acid, Vinegar. 

Related:

Food Engineering Practice Test: Principles of Food Storage Stability

Food Engineering Practice Test: Principles of Food Preservation by Fermentation

Food Engineering Practice Test: Principles of Food Pickling and Curing