Sustainable Food Preservation Using Integrated Methods
Dr. Paravathi.C1, Lisha.S2, Harshitha.S3, Archana.S4
1 Department of Computer Science and Engineering, Professor, BGS College of Engineering and Technology, Bangalore, India
2Department of Computer Science and Design, Student, BGS College of Engineering and Technology, Bangalore, India 3Department of Computer Science and Design, Student, BGS College of Engineering and Technology, Bangalore, India 4Department of Computer Science and Design, Student, BGS College of Engineering and Technology, Bangalore, India
1 pvc311925@gmail.com
ABSTRACT
Sustainable food preservation methods such as root cellaring, antimicrobial leaves, zero evaporation energy techniques, atmosphere-controlled storage, and vacuum sealing offer eco-friendly alternatives to conventional refrigeration. Root cellaring utilizes underground storage spaces to naturally regulate temperature and humidity, making it ideal for preserving root vegetables, fruits, and certain perishables without electricity. Antimicrobial leaves, such as those from neem, guava, and banana plants, provide natural antibacterial and antifungal properties that inhibit spoilage and extend the freshness of stored food. Zero evaporation energy methods, including clay pot refrigeration and bio-sand coolers, help minimize moisture loss while maintaining optimal storage conditions using passive cooling. Atmosphere- controlled storage adjusts levels of oxygen, carbon dioxide, and humidity to slow down respiration rates and microbial growth in stored produce, making it particularly useful for long-term storage of grains and fruits. Vacuum sealing, by removing air from packaging, reduces oxidation and microbial activity, significantly extending shelf life with minimal energy input.
This study explores the synergistic integration of these traditional and modern techniques to create a comprehensive, low-impact food preservation system. By evaluating their combined effectiveness across various climates, food types, and storage durations, the research aims to establish scalable, affordable, and environmentally sustainable solutions. The overarching goal is to reduce dependence on energy-intensive refrigeration, decrease food waste, and promote resilient food systems—particularly in off-grid, rural, and resource-limited settings.
Keywords—Sustainable Food Preservation, Root Cellaring, Antimicrobial Leaves, Zero Energy Cool Chamber, Atmosphere-Controlled Storage, Vacuum Sealing, Postharvest Technology, Natural Storage Methods, Microbial Inhibition, Food Waste Reduction.
