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Food Preservation

Food Preservation

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Published by kiran
different food preservation techniques
different food preservation techniques

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Published by: kiran on Apr 21, 2009
Copyright:Attribution Non-commercial

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04/25/2013

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1
Food Preservation
Chapter 27
Food Spoilage
Biological ChangesFermentation:
The conversion ofcarbohydrates to carbon dioxideand alcohol by yeast or bacteria.
Food Spoilage
Chemical Changes
Enzymes play a significant role incatalyzing these reactions
 – 
Proteases, also calledproteolyticenzymes, splitproteins into smallercompounds.
 
2
Food Spoilage
Physical Changes
The most common physical changesoccurring in foods as they spoil areevaporation, drip loss, and separation.
Dehydrate:
To remove at least 95% ofthe water from foods by the use of hightemperatures.
Freeze-dry:
To remove water from foodwhen it is in a frozen state, usuallyunder a vacuum.
Food Preservation Methods
Drying
is the foodpreservationprocess thatconsists ofremoving thefood’s water,which effectivelyinhibits thegrowth ofmicroorganisms.Like:
 – 
Sun Drying
Food Preservation Methods
Commercial Drying
The most important types ofcommercial drying are:
 –Conventional:
heat.
 –Vacuum:
pulls the water out.
 –Osmotic:
water drawn out byosmosis.
 –Freeze-drying:
ice crystalsvaporize.
 
3
Food Preservation Methods
Sublimation:
The process in which asolid changes directly to a vaporwithout passing through the liquidphase.
Food Preservation Methods
Cure: 
To preserve food through the useof salt and drying. Sugar, spices, ornitrates may also be added.
FermentationPicklinguses vinegar to preserve foods
.
Edible coating:Thin layer of ediblematerial such as natural wax, oil,petroleum-based wax, etc. that serves asa barrier to gas and moisture
.
 
Food Preservation Methods
Carbohydratesare required forthe fermentationprocess.
Throughout Asia,vegetables arestill commonlyfermented.
In North America,foods most oftenpreserved byfermentation arecucumbers,olives, andcabbage.

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