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PRESERVATION
Click to edit Master subtitle style
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FOOD
PRESERVATION
Click to edit Master subtitle style - application of techniques to prevent or minimize undesirable changes in food. - assures the consumer of a supply of foods that are out of season. - from the nutrition viewpoint, it is an essential in improving the general health of the family supplying it with a varied and balanced diet.
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Food deteriorates or spoils in quality because of biochemical action of enzymes in the food or of those found in molds, yeast and bacteria. Bacteria, yeast, and molds may cause putrefaction, fermentation , or molding in food.
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Worms, bugs, weevils, fruit flies and moths may damage food and render it unfit for human consumption. The bruises and cuts caused by these insects serve as pathways by which microorganism reach the inner tissues of food.
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keeping out microorganisms through sanitary handling ; removal of microorganism; the growth and activity of microorganisms by low temperature, drying, anaerobic conditions, or chemicals; and
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Hindering
Destruction or inactivation of food enzymes; and Prevention of delay of purely chemical reactions such as preventing oxidation by means an antioxidant.
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2.
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FOOD ADDITIVES
Food additives is a substance or a mixture of substance other than basic food stuffs, which is present in food as a result of production, processing, storage or packing. Food additives are added to foods in precise amounts during processing. They are technologically justified for; - maintaining the nutritional quality of the food; - enhancing the keeping quality or stability of food thereby reducing food wastage; - making food attractive to consumers in a manner which precludes deception; and providing essential aids in food 6/26/12 processing.
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FOOD PACKAGING
Food packaging serves the ff. purposes : 1. It protects food from physical and chemical spoilage. 2. It enhances the shelf stability of preserved foodstuffs. 3. It facilitates the handling of food. 4. It simplifies storage of foodstuffs.
6/26/12 5. It protects food from physical and
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