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Chapter 7:
Food Preservation
Food Spoilage
Biological Changes
Yeast: A fungus (a plant that lacks chlorophyll)
that is able to ferment sugars and that is used
for producing food products such as bread and
alcohol.
Fermentation: The conversion of carbohydrates
to carbon dioxide and alcohol by yeast or
bacteria.
Food Spoilage
Chemical Changes
Chemical reactions or changes also contribute to
food deterioration.
Enzymes play a significant role in catalyzing
these reactions and can be categorized by the
substance on which they act (substrate) or their
mode of action. An example:
Proteases, also called proteolytic enzymes,
split proteins into smaller compounds.
Food Spoilage
Physical Changes
The most common physical changes occurring
in foods as they spoil are evaporation, drip loss,
and separation.
Dehydrate: To remove at least 95% of the water
from foods by the use of high temperatures.
Freeze-dry: To remove water from food when it
is in a frozen state, usually under a vacuum.
Food Preservation Methods
Drying is the food
preservation process
that consists of
removing the food’s
water, which
effectively inhibits the
growth of
microorganisms. Like:
Sun Drying
Food Preservation Methods
Commercial Drying
The most important types of commercial
drying are:
Conventional: heat.
Vacuum: pulls the water out.
Osmotic: water drawn out by osmosis.
Freeze-drying: ice crystals vaporize.
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Food Preservation Methods