tartósítási

Tartósítási is the adjective form derived from the Hungarian verb tartósítani, meaning to preserve, to make durable, or to extend shelf life and stability. It is used to describe processes, methods, or properties related to preservation across several fields, including food technology, materials science, archiving, and biology. The term signals activities aimed at preventing deterioration and maintaining usability, safety, or value over time.

In food technology, tartósítási refers to methods that inhibit spoilage and extend edibility, such as hőkezelés (pasteurization, sterilization), canning, szárítás (drying), fagyasztás (freezing), aszalás, sózás, savanyítás, and the use of preservatives. In archival and conservation contexts, it denotes procedures that prevent deterioration of documents and artifacts, including climate control, appropriate packaging, and careful handling. In chemistry and materials science, tartósítási technikák concern stabilization of chemicals, polymers, or fuels against degradation, oxidation, or phase changes, often employing stabilizers, antioxidants, or inert environments. In biology and medicine, it can describe methods for preserving samples to maintain viability, integrity, or analyzable state for storage or analysis.

The concept emphasizes maintaining safety, quality, and usability while considering practicality and reversibility. For foods, tartósítási planning involves regulatory shelf life, storage conditions, and sensory acceptance; for cultural heritage, it focuses on non-damaging, reversible interventions. The term is neutral and widely used in technical, scientific, and professional Hungarian.