Residential and commercial areas of food preservation methods can be divided into two categories: Bacteriostatic ways in which the microorganisms in food (bacteria, yeasts and molds) dehydration, cold, as are not in a position, salting, pickling and treatment with antibiotics. Bactericidal in ways that will destroy microorganisms in food, for example, sterilization, cooking, canning, and for redemption.

Sun has always been dry grains, legumes, vegetables, animals, ranging from the oldest and most popular method of food preservation, fruit, fish, meat, and prepared at home usually pappads many kinds of shrimp, beans, Amchur , potatoes, bananas, and cassava and include wafers, MLA, vegetable spices, chillies, tamarind pulp, etc., sun-fried dried fish, sago, there is no way to control temperature and humidity. Usually the hot days of summer foods are selected for solar drying.

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Direct contact with food has the advantage of easy transportation due to lighter and less space. Acidic conditions in the animal feed industry to inhibit the growth of a microorganism. Acetic acid (vinegar), citric acid (lemon juice) and lactic acid (yogurt) are used as preservatives in the apartment. Vinegar, pickles, chutneys, sauces and is added to tomato sauce preparation. Bottles of vinegar with some salt and onion. Citric acid, fruit juices, is used in the preparation of jams and jellies. Lactic acid production from lactose and "yogurt" in the preparation of life and nutritional value of milk sales increases.

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