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Food Preservation

Transcript: Freezing Food The End Canning Food Freezing foods is the art of preparing, packaging, and freezing foods at their peak of freshness. You can freeze most fresh vegetables and fruits, meats and fish, breads and cakes, and clear soups and casseroles. The keys to freezing food are to make sure it’s absolutely fresh, that you freeze it as quickly as possible, and that you keep it at a proper frozen temperature (0 degrees). Drying Food Drying is the oldest method known for preserving food. When you dry food, you expose the food to a temperature that’s high enough to remove the moisture but low enough that it doesn’t cook. Good air circulation assists in evenly drying the food. Food Preservation Methods Hope you enjoyed my presentation. Drying is the oldest method known for preserving food. When you dry food, you expose the food to a temperature that’s high enough to remove the moisture but low enough that it doesn’t cook. Good air circulation assists in evenly drying the food.

Food Preservation

Transcript: Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms REFRIGERATION Salting or curing draws moisture from the meat through osmosis. Preserving fruit, by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination) One of the most common... For volume and long term storage For example... One of the oldest forms. Reduces water to prevent or delay bacteria. 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. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum. Examples include cucumbers, peppers, corned beef, herring, and eggs, as well mixed vegetables such as piccalilli. Heating to kill or denature micro-organisms (e.g., boiling) Oxidation (e.g., use of sulfur dioxide) Ozonation (e.g., use of ozone [O3] or ozonated water to kill undesired microbes) Toxic inhibition (e.g., smoking, use of carbon dioxide, vinegar, alcohol etc.) Dehydration (drying) Osmotic inhibition (e.g., use of syrups) Low temperature inactivation (e.g., freezing) Ultra high water pressure (e.g. a type of “cold” pasteurization; intense water pressure kills microbes which cause food deterioration and affect food safety) Combinations of these methods What is food preservation? FOOD PRESERVATION by Angelica Rodriguez Storing food in an air tight environment so bacteria can't grow. Slows down the growth and reproduction of micro-organisms and the action of enzymes which cause food to rot VACUUM PACKING FREEZING DRYING CANNING/BOTTLING Many processes designed to preserve food will involve a number of food preservation methods. SALTING a method of preserving food in an edible anti-microbial liquid. Pickling liquids include brine (high in salt), vinegar, alcohol, and vegetable oil, especially olive oil but also many other oils. Some methods work by introducing benign bacteria, or fungi to the food PICKLING Sealing in airtight containers after the food is processed. There are many different ways to preserve food.... Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation

Food preservation

Transcript: The second thing is to keep the bacterias away from the food Canning is a really good and useful way to preserve your food.You boil your food and then seal it in a can it will not spoil your food but there is one problem to it, if you boil some food it can change the taste and the texture. Dehydrating food There are a lot of ways to preserve our food One way is to Refrigerate it and freeze it The first thing is to kill the bacteria Canning food Dehydrated food are cheap and can hold for a year but if you dry food it can change the taste and texture. Food preservation Refrigeration and freezing is one of the famous food preserving today it works in everything but fruits, the fruits will turn mushy and instead of lasting 5 hours it lasts a week or 2. There are basic things to do with food

Food Preservation

Transcript: Refrigeration and freezing are probably the most popular forms of food preservation in use today. In the case of refrigeration, the idea is to slow bacterial action to a crawl so that it takes food much longer (perhaps a week or two, rather than half a day) to spoil. In the case of freezing, the idea is to stop bacterial action altogether. Frozen bacteria are completely inactive. Member Member Pasteurizing copy paste branches if you need more.... Carbonation Salting (cc) image by nuonsolarteam on Flickr Member Because food is so important to survival, food preservation is one of the oldest technologies used by human beings. Lets have a look at all of the different preservation techniques commonly used today, including: Refrigeration and freezing Canning Dehydration Salting Pickling Pasteurizing Fermentation Carbonation Cheese-making Chemical preservation Fermentation The basic idea behind all forms of food preservation is either: To slow down the activity of disease-causing bacteria To kill the bacteria altogether Group (cc) photo by theaucitron on Flickr (cc) photo by theaucitron on Flickr Group Cheese-making Tim Member Refrigeration and freezing Member Member Dehydration Canning Food Preservation sd Many foods are dehydrated to preserve them Chemical preservation Member FoOD PreSerVation Pickling

Food Preservation

Transcript: Food Preservations Drying Around 12,000 B.C. historians say that the middle eastern culture successfully learned how to dry foods the preserve them for later. There is no ionic compounds for this method of preservation. Fermenting It was said to be discovered around 10,000 B.C. when some grain was rained on one day. The process of fermenting is really simple you just get fruit to ferment basically and it turns into alcohol. So from there on out the nomads started to all settle down and start growing barley. There is no method of ionic compounds for this method of preservation. Canning This method is still used today in our life time. You just heat up a glass bottle ,or jar and seal the food in it to preserve it. There may be a way to say this type of preservation uses ionic compounds because the salts it the foods could possibly help with the preservation. Curing Discovered in the 1800's this method in only used on meats. You take salt and cover it all over your cut of meat. As a result your meat will dehydrate causing the meat to be preserved. There is no method of ionic compounds in this type of preservation. Pickling This method was also discovered in the 1800's. It works on the same pricipals as canning except you dont need the heat you use vinegar instead to preserve it. The End

Food preservation

Transcript: The process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent food from getting spoilt. -Heating -Cooking -Refrigeration -Freezing #5 By adding substances called preservatives Food preservation 5 Basic Methods or Ways of Preserving Food Thank you & eat safely #3 By Remove moisture -Canning -Vacuum Packing General term for very small organisms that are found nearly everywhere (air, soil, water) Microbes Bacteria Protists Fungi, mold & yeast #1 keeping food at low temperature •To slow down the activity of disease-causing microbes •To kill the microbes altogether Food can become contaminated by them Microbes include .. The basic idea behind all forms of food preservation #2 Height temperature Food Preservation -Drying -Smoking #4 Remove oxygen Salting

food preservation

Transcript: • Pickling: - pickling is the method to store food in the liquid chemical to stop the growth of the microorganism. The preservation liquids used are vinegar, brine, alcohol, and some other oils. food preservation techniques: - • Freezing: - bacteria on the food are still there but they are dormant. Foods which can be preserved with the help of freezing are strawberries, sea food and fruit juice. • Curing salt: - salt is packed around the food. The salt pulls out all the moisture. Due to lack of water in the food it becomes inhospitable for bacteria. This will not prevent molds to form. food preservation http://www.finedininglovers.com/blog/food-drinks/how-to-preserve-food-techniques/ http://www.buzzle.com/articles/food-preservation-methods-of-preserving-food.html http://www.cds.hawaii.edu/kahana/downloads/curriculum/SectionII/Unit3/3.C.MeaaiaFoodScience/3.C.3.FoodPreservationMethods.pdf http://www.ask.com/question/what-is-the-definition-of-food-preservation what is food preservation Smoking: - here the perishable food is preserved under the smoke of wood to increase their life span. Food which can be smoked certain fruits and vegetable, fish and meat. • Canning: - in the process of canning the food is first processed and then it is sealed in an air tight container. After the microorganism are killed by processing the food there are no chance of entering and proliferation of microorganism in the process of canning. Different methods used to process food are to pasteurization, boiling, freezing or vacuum treatment. • Jam: - jamming is an very old process which is continued till now. It is made by crushed fruits with sugar. Drying: - drying is a good way to preserve food such as herbs, fruits, vegetables and meat. This method is a very ancient method. The drying is the method where the food is kept under the sunlight, away from the humidity and kept on the dry place. A more modern method of drying is to use an electric dehydrating machine. Refrences Food preservation is a method to slow down the growth of bacteria and microorganism on food. The techniques of food preservation do not create the atmosphere where this microorganism and bacteria can grow either die or they mentally paralyzed. Due to which the spoilage can be slow down. Food preservation technique is used to increase the life span of food.

Food Preservation

Transcript: "About N2Ingredients." About N2Ingredients. N.p., n.d. Web. 16 Nov. 2013. <http://www.n2ingredients.com/about.php>. "BHA and BHT." About.com Chemistry. N.p., n.d. Web. 16 Nov. 2013. <http://chemistry.about.com/od/foodcookingchemistry/a/bha-bht-preservatives.htm>. "BHA and BHT." David Suzuki Foundation. N.p., n.d. Web. 15 Nov. 2013. <http://davidsuzuki.org/issues/health/science/toxics/chemicals-in-your-cosmetics---bha-and-bhti/>. Brain, Marshall . "How Food Preservation Works." HowStuffWorks. N.p., n.d. Web. 16 Nov. 2013. <http://science.howstuffworks.com/innovation/edible-innovations/food-preservation.htm>. "Discovery Health." 'Discovery Fit & Health : Sara Novak'. N.p., n.d. Web. 15 Nov. 2013. <http://blogs.discovery.com/dfh-sara-novak/2011/10/are-irradiated-foods-safe-to-eat.html>. "Early methods of food preservation." Early methods of food preservation. American Chemical Society, n.d. Web. 13 Nov. 2013. <http://acswebcontent.acs.org/landmarks/landmarks/frozen/fro2.html>. "Food Preservation." Boundless. N.p., n.d. Web. 16 Nov. 2013. <https://www.boundless.com/microbiology/industrial-microbiology/food-preservation/food-preservation/>. "Food Preservation." World of Microbiology and Immunology. N.p., n.d. Web. 14 Nov. 2013. <http://www.vfu.cz/pub-files/informace-o-univerzite/rektoratni-pracoviste/jazyky/vyucovane-predmety/h3aj-bc-fvhe-2013/index/13.-tyden-food-preservation.pdf>. "Food Science." Microorganisms in Milk. University of Guelph, n.d. Web. 15 Nov. 2013. <https://www.uoguelph.ca/foodscience/dairy-science-and-technology/dairy-microbiology/microorganisms-milk>. Helmenstine, Anne. "BHA and BHT." About.com Chemistry. N.p., n.d. Web. 16 Nov. 2013. <http://chemistry.about.com/od/foodcookingchemistry/a/bha-bht-preservatives.htm>. Nummer, Brian . "Historical Origins of Food Preservation." National Center for Home Food Preservation. N.p., n.d. Web. 18 Nov. 2013. <http://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html>. "Photo Gallery." www.theloop.ca. N.p., n.d. Web. 16 Nov. 2013. <http://www.theloop.ca/living/food/photo-gallery/-/p/5039/photo_gallery_lifestyle_canadian_invented_foods/854434>. "Potential Career Paths and Salaries." Food Science Major (Penn State University). N.p., n.d. Web. 17 Nov. 2013. <http://foodscience.psu.edu/majors/careers>. "Preserving food." Preserving food. N.p., n.d. Web. 16 Nov. 2013. <http://archive.food.gov.uk/hea/teachers/plainenglish/part10.html>. Bibliography freezing food as fast as possible to prevent large ice crystals preserves better and maintains a more firm and natural texture as opposed to slow freezing unnatural and synthetic but more effective various health implications and more that are not yet known BHA and BHT are used to prevent fats and oils from going rancid by oxidizing with oxygen found in foods such as butter, meat, cereal, gum also commonly used in cosmetics, rubber products and food packaging CONTROVERSY most common form of food preservation low temperatures slow down enzyme activity and bacterial growth temperatures below zero leave bacteria inactive their activity is drastically decreased when not in ideal conditions harmless to food source of radioactivity comes from Cobalt-60 recommended for patients with very low immune systems and American astronauts lactic acid ferments lactose to lactic acid pH levels in milk are ideal for bacterial growth fermentation spoils the milk to an edible product ancestors knew how to use the fermentation to produce cheese Most bacteria die within seconds Irradiation Radioactive Food?!? both are derived from petroleum known as the two most dangerous preservatives may be carcinogenic banned in Australia, Japan, Sweden warning labels are mandatory in California limit consumption to 1 gram/day Enzymes proteins that affect the rate of decomposition by acting as a catalyst has a fold that acts as a pocket to produce a product from two different substrates new product causes a change in concentration, increasing the rate of reaction results in food spoiling or discolouring quickly < 0°C Pasteurization Fermentation > 75 °C Food Preservation r= ∆c/Δt Chemical Preservatives Product Developer osmosis draws out moisture dry environments are not ideal for bacteria 4 °C - 59 °C invented by Louis Pasteur in the 1860's psychrotrophs are killed at high temperatures 63°C - 65°C for 30 min or 90°C - 140°C for one second gets rid of the need for refrigeration Ranked by Profit Magazine as one of Canada's Top 50 emerging growth companies 5 out of the past 7 years A member of QuantamShift, an entrepreneurial association improve food products invent brand new products involves a lot of lab work need a background in biology, chemistry and food science Salary $45,000- >$110,000 Average: $70,000 numerous studies over the past 40 years reduces number of microorganisms without compromising texture, taste or nutritional value radiation in the form of high energy electrons, gamma rays or X-rays usually done with raw meat, fresh foods

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