Familiarise yourself with the reasons behind selecting any particular method of food preservation. Your choice of food preservation will depend on weighing up the advantages and disadvantages of each method. You should consider the following factors when deciding on which method to use: Space: The amount of space you have will definitely impact on your choice of preservation. Someone living in a farmhouse can probably store dozens of preserved fruits in jars‚ whereas someone living in an apartment
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TUTOR’S NAME: Claudette Jessop TUTORIAL DAY AND TIME: Thursday 10-12noon COURSEWORK ASSIGNMENT: Expository method- Classification DATE OF SUBMISSION: Monday 28th 2010. Essay Topic: Methods of food preservation Thesis Statement: Methods of food preservation can be categorized as use of chemical preservatives‚ removal of moisture‚ irradiation and temperature control. |Sub-topics: |Topic sentences:
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FOOD PRESERVATION 1.0 Definition Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality‚ edibility or nutritional value) and thus allow for longer storage. Preservation usually involves preventing the growth of bacteria‚ yeasts‚ fungi‚ and other micro-organisms (although some methods work by introducing benign bacteria‚ or fungi to the food)‚ as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include
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4/4/2013 Food Preservation Methods Food Preservation Using Chemicals SMY04032012 A naturally / synthetically produced substances that is added to food/beverages to prevent spoilage Preservatives: The good‚ bad and ugly! 1 4/4/2013 Sometimes‚ food may spoil because of the changes in the food itself. When food spoils‚ the following may change: • appearance • taste • texture • odour © Food – a fact of life 2007 Food may become unsafe to eat. Micro-organisms need certain
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A4 FOOD SPOILAGE AND PRESERVATION References/Resources: Food Facts page 81-82 The Science of Food page 213-234 Cooking explained 3rd edition page 207-209 FOOD SPOILAGE A.4.1 food spoilage Food becoming unfit for consumption‚ for example‚ due to chemical or biological contamination. Most natural foods have a limited life. Perishable food such as: fish‚ meat‚ milk and bread have a short lifespan. Other foods keep a considerably longer time but decompose eventually. There are many causes
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Ancient Food Preservation Methods Food preservation is a process used to save or delay foods from spoiling. These methods have been used before the beginning of written records. There were many ways that food was stored and preserved for future use and consumption. Although the ancient people lacked technology‚ they still understood the realization that the food they ate needed a process to keep their food safe to eat. This paper will help you better understand the use of food preservation technology
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FOOD PRESERVATION Food is preserved to prevent natural and microbial decay‚ by modifying the conditions that favour enzyme activity and the growth of micro-organisms. Foods are preserved for the following reasons: 1. To add variety to the diet‚ by making food available out of season. 2. To make use of food when it is cheap and plentiful and to store it for later use. 3. To vary the diet by preserving food in ways the make a new product out of the food (e.g. pickling‚ jam making).
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vegetables‚ fish‚ or meat was sealed in stoppered bottles and the filled bottles were immersed in boiling water; the heat sterilized the bottles and food alike. Appert knew nothing of enzymes or bacteria‚ nor did anyone else in his day. He did observe that when food was heated in the sealed bottles‚ the food remained good as long as the seal was not broken. The food remained edible until the bottles were opened. The process won him his prize in 1809; he started a canning factory and went on to found a
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Food preservation Men have preserved their foods from ancient times in order to keep the results of harvesting for winter months‚ for resale‚ for storage‚ and for transporting from sea to inland‚ overseas‚ or cross-country. To do so‚ they generally used nature’s methods‚ which are drying‚ parching and fermenting. Parching is the most natural method‚ but for many thousands of years‚ others have also been used. Direct fermentation of liquids‚ usually by the introduction of yeast‚ has not only
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Kevin Choa High 1-E FOOD PRESERVATION EXPERIMENT (INDIVIDUAL OUTPUT) PART A: OVERVIEW (PROBLEMS‚ HYPOTHESIS‚ GOAL/S) For the experiment‚ I choose to preserve a mango because at home‚ most of our mangoes are left unconsumed and rotten since there’s too much of it to eat alongside our meals. To lessen the number of these cases‚ I wanted to still eat them while not having to worry about it spoiling and wasted. The food item we will do for the experiment is a mango preserve. I like the idea
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