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Vocabulary:
Air-blast freezing: uses high speed air and cold temperatures to freeze the product.
Antioxidants: help to prevent oxidation of the animal fat
Blanching: a heat treatment used with vegetables where their temperature is raised to between
180 and 190 and followed by rapid cooling
Chemical drying: uses a chemical substance to remove moisture from the food
Commercial sterilization: the complete destruction of all microorganisms
except some spores
Conduction: a method of heating in which energy moves from one particle to another through
direct contact
Convection: a method of heating that involves the movement of a heated air or liquid through
the food being heated
Drying: involves removing the moisture from a food product
Fermentation: The action of certain bacteria and yeasts in decomposing carbohydrates
Flavor enhancer: Additives that have either no flavor or little flavor, but can improve the flavor
of a food
Food additives: non-nutritive substances that are added to foods in small quantities to improve
flavor, texture, appearance, or shelf life
Food preservation: the treatment of food to keep it from spoiling
Food spoilage: the condition in which food becomes unsafe to eat
Freeze drying: involves freezing the food product then placing it in a chamber where all air and
moisture are removed
Freezing: the storage of food products at temperatures where water contained in the products
becomes ice
Irradiation: the exposure of food to gamma rays generated by a radioactive material
Liquid freezing: involves spraying fluid refrigerants such as liquid nitrogen on individual food
products as they move down a conveyor belt
Mechanical drying: uses a machine to remove the moisture in the food product
Pasteurization: a heat treatment that destroys all pathogenic microorganisms, but not organisms
that cause spoilage
Pickling: When the fermentation process is combined with salting
Plate freezing: uses the surface of metal plates to sandwich the food product to be frozen
Radiation: a form of conduction in which heat energy is transferred through the electromagnetic
spectrum
Refrigeration: the storage of foods at a temperature below room temperature, but above freezing
Senescence: terminal, irreversible, deteriorative change in living organisms, leading to cellular
and tissue breakdown and eventually death
Sequestrants: prevent the metal ions from oxidizing with fatty acids resulting in off-flavors
Sterilization: the complete destruction of all microorganisms
Texture enhancer: not only improve the texture of a food, but they also improve water retention
Situation:
There are 5 students in the AGED 439 classroom at Western Illinois University with no
known IEP students. The last lessons given in this class were about pasteurization, liquid
rheology, and solid rheology. In those lessons, the students learned the terms associated with
pasteurization and how rheology affects the liquid and solid products that we consume. In this
lesson, the students will be learning about food additives.
Review: (5 minutes)
Lets go back to Tuesday when you learned about pasteurization and rheology.
1. Tell me what pasteurization is:
a. Heating a substance to kill the bacteria in products like milk
2. What is liquid rheology?
a. The science that studies the deformation of a substance or the flow of a liquid
3. What was the lesson to be learned with our strawberry lab?
a. Need to be careful when handling produce so that it doesnt get to the
consumer bruised
Closure: (5 minutes)
As a class, we will take a few minutes to discuss the topics learned.
1. Food Additives
2. Food Preservation
Assessment:
The students assessment will be the review questions at the end of the lesson. Students will also
be asked questions throughout the lesson. The students will not be formally assessed over this
information, unless the classroom teacher decides to do so.