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Folio Sains

Folio Sains

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Published by shameek

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Published by: shameek on May 09, 2010
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04/02/2013

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 SEKOLAH KEBANGSAAN ST.FRANCIS
 TOPIC : FOOD PRESERVATIONGROUP NAME : BARBIE DOLL GROUP MEMBERS : TAN JUN BIN, ASVIR SINGH, SHAMEEK RAM. TEACHER NAME:MRS.TAY SIEW LING
 
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INTRODUCTION
food preservation
is the process of treating and handlingfoodto stop or greatly slow downspoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms.Some methods, however, use benign bacteria,yeastsor fungito add specific qualities and to  preserve food (e.g., cheese, wine). Maintaining or creatingnutritionalvalue, texture andflavour   is important in preserving its value as food. This is culturally dependent, as what qualifies asfood fit for humans in one culture may not qualify in another culture.Preservation usually involves preventing the growth of  bacteria,fungi, and other micro- organisms, as well as retarding theoxidationof fatswhich causerancidity. It also includes  processes to inhibit natural ageing and discolouration that can occur during food preparationsuch as theenzymatic browningreaction in apples after they are cut. Some preservation methodsrequire the food to be sealed after treatment to prevent recontamination with microbes; others,such as drying, allow food to be stored without any special containment for long periods.Common methods of applying these processes includedrying,spray drying,freeze drying, freezing,vacuum-packing,canning, preserving in syrup, sugar crystallisation,food irradiation, and adding preservativesor inertgasessuch as carbon dioxide. Other methods that not only help to preserve food, but also add flavour, include pickling,salting,smoking, preserving insyrupor  alcohol,sugar crystallisation andcuring.
 
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D
rying
Main article:Drying (food) One of the oldest methods of food preservation is by drying, which reduceswater activity sufficiently to prevent or delay bacterialgrowth.
[
citation needed 
]
Drying also reduces weight, makingfood more portable. Most types of meat can be dried; a good example is beef  biltong. Manyfruits can also be dried; for example, the process is often applied to apples, pears, bananas,mangoes, papaya, apricot, and coconut.Zante currants,sultanasandraisinsare all forms of dried grapes. Drying is also the normal means of preservation for cereal grains such as wheat, maize,oats, barley, rice, millet and rye.

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