used in various fields such as medicine‚ water management‚ medical field‚ human body. Even it helps plants in receiving water. Food manufacturers use the concept of osmosis for preserving many foods; even in our house our mother uses it for preserving fruits and vegetables. The principle behind longer shelf life of preserved food involves OSMOSIS.... The need to store food
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- Food and Nutrition - Points to consider when planning and purchasing meals for large groups : 1. Type of people - Nationality. Religion Type of work Eating habits Age 2. Nature of occasion- Items appropriate to occasion must be worked into the menu example Christmas -> ham‚ turkey‚ fruit cake. 3. Good nutrition- the 6 food groups are in all meals. Will ensure that all recommended nutrients are included 4. Color and texture - this will stimulate and enhance appetite and
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Investigating Materials SECTION A Instructions: Each question is followed by four options‚ A‚ B‚ C and D. Choose the correct answer. 1. | Razi kept the following food in a cupboard. Which food would be the first to spoil? | | A | | B | | | C | | D | | 2. | Which of the following are the characteristics of spoilt food? | | I | It is colourful. | | II | It is slimy. | | III | It is mouldy | | IV | It has an unpleasant smell | | | | | A | I and II only | | B |
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discussion for your report. Basic structure and function Explain the parts and how they work for fungi and bacteria Most fungal species are multicellular. Most fungi do not have flagella in any phase of their life cycle. They move toward food by growing toward it. The main body of most fungi is made up of fine‚ branching‚ and usually colourless threads called hyphae. Each fungus will have vast numbers of these hyphae‚ all intertwining to make up a tangled web called the mycelium. Fungi
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INTRODUCTION II. OBJECTIVES III. RESEARCH METHODOLOGY IV. LIMITATIONS OF THE STUDY V. ANALYSIS AND FINDINGS VI. SUMMARY VII. BIBLIOGRAPHY VIII. ANNEXURE CERTIFICATE This is to certify that the project work entitled “CONSUMER PREFERENCE FOR FROZEN FOOD” which is being submitted by “MANISHA” a student of final year of Bachelor of Business Administration of Khalsa college for women under Punjab university‚ Chandigarh under the supervision and guidance of “Ms. POOJA CHATLEY” it is certified that this
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PROCESSING PRINCIPLES OF MEAT PRESERVATION Meat preservation is principally concerned with the application of measures to delay meat spoilage‚ which are caused by microbial‚ chemical and physical changes. Of these‚ microbial spoilage is most common. Microbes thrive in moisture and since meat is 70%-75% water‚ it spoils easily through microbial action. Meat‚ being rich source of nutrients‚ also becomes an excellent food for bacteria. Methods of meat preservation‚ however different from each are
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Sometimes abrasion peeling is used as a pre-peeling step before knife peeling. Alternative: The capital and energy costs of the process are low‚ but steam peeling is reported to be more economical. Sort by size (fixed aperture screen) Foods that are meant to be cooked/heated are sorted by size. For example‚ potatoes are sorted by size. The reason potatoes are sorted by size is to get a uniform size for the potatoes product. It is to get a uniform quality for every product. Moreover
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Food Additives Food Additives What are food additives? Food additives are chemicals added to food to maintain flavour or improve its taste and appearance. Some additives have been used for centuries‚ for example‚ maintaining food by pickling (with vinegar)‚ salting‚ as with bacon‚ preserving sweets or using sulphur dioxide as in some wines. With the arrival of processed foods in the second half of the 20th century‚ many more additives have been imported‚ of both natural and artificial agents
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FOOD SCIENCE Definition- Study of food is a separate discipline. Systematic study of nature of food materials & the scientific principles underlying their modification‚ preservation & spoilage is called as food science. INTER RELATIONSHIP- Foods are colloidal systems. Physical conditions viz. temperature & pressure affect quality. Organic compounds decompose & undergo various chemical reactions. In processed foods‚ additives added also undergo further chemical changes. Foods undergo chemical
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Sheet EXECUTIVE SUMMARY Food storage is the act of preserving food in a very conducive environment to prevent spoilage. There are countless methods of storing food such as: freezing‚ drying‚ wetting/ watering which are some of the few popular methods in use. Foods once stored a able to last for a very long time- usually days or months before going bad‚ even if they will. Refrigeration/ freezing is the most widely used storage method in the world today. In this method food is kept in a cold refrigerator
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