**2. Preservation**

Theoretically, any method of food preservation should prevent all the above three (microbial, enzymatic, and proteolytic) types of spoilage. However, current industrial innovation methods have failed to meet these expectations as a whole. Most importantly, microbial spoilage must be prevented at all costs in whichever preservation method was employed, but the effectiveness of thermo-bacteriological treatment for microbial destruction varies to different degrees in the prevention of enzyme activities, proteolytic reactions, and the destruction of different microorganisms. Recent innovative preservation technologies such as ohmic heating, irradiation, infrared, pulse electric field, edible coating, radio frequency, and encapsulation lack the ability to forestall all the concerns posed by spoilage effects completely. These industrial methods employ distinct preservation principles aimed at arresting and or preventing food spoilage. In a nutshell, the industrial method of food preservation makes use of the following principles;


vi.Controlled atmosphere storage – in controlled atmosphere storage, the food products' environment is modified to prevent spoilage.

Other methods are the application of high-frequency currents, irradiation, etc. Additionally, other technologies such as pyrolysis, gasification, combustion, and chemical and biochemical processing are used for the conversion of cereals and legumes by-products to chemicals, energy, and other value-added products in the food value chain.
