This document discusses various food preservation techniques and quality control processes. It describes salting as a method to preserve food through partial dehydration. Pasteurization involves heating liquids to reduce pathogens and achieve partial sterilization. Emptied packaging removes air from containers and now uses gases like carbon dioxide or nitrogen to maintain food quality. Additives and preservatives are substances added to food to improve properties or prevent deterioration. Quality control ensures food safety and acceptability for consumers through testing and processes that reduce errors.

2. INDEX
Packing
Additives and preservatives
Quality control
Conclusion

3. Salting
-method to preserve food
-Salting effect is the partial
dehydration of the food

4. Pasteurization
-process liquids with the purpose of reducing
pathogens
-One goal is the "partial sterilization"

5. Emptied packaging
-involves the removal of the air
 within the container
-is now used for different types
 of products
-uses essentially three gases
that produce an effect alone or in
combination to maintain the quality
of food.

6. ADDITIVES AND PRESERVATIVES
1 substances added to food to improve its texture,
taste or preservation for a longer period
Some of them are used since the prehistory
2 substance used as an additive that stops the
deterioration caused by some microorganism

7. Most used
Coloring
Estabilizer and emulsifier
Antioxidant
Flavor enhancers
aroma
sweeteners

8. A number E indicates that an additive has been approved
by the EU. the Scientific Committee has to assess whether
the additive is safe. The E number system is also used as a
convenient way to label permitted additives in all
languages of the European Union​​

9. QUALITY CONTROL
Is the set of qualities that makes food acceptable to
consumers, is an important process because food can
be polluted at any time
You can distinguish different procedures used to
ensure the quality of products from its source until it
reaches the sonsumer

10. TWO LEVELS
FIRST quality control of the product,
by testing chemical,biological and physical.
Defects are discovered when it´s too late
SECOND assurance of the product
its function is to reduce errors to acceptable
levels