what is it
what is cold storage
it is when food is stored at 3-10 degrees c
This method is used to preserve vegetables, meat, and fish. It causes the loss of many natural vitamins.
Drying
the length of time it takes for a food to spoil
shelf life.
vegetables are heated to prevent bacteria growth and then are cooled in ice water before packaging.
blanching
what are some pros to freezing
easy, long shelf life, safe
what is drying
a method of food preservation that removes enough moisture from the food so bacteria, yeast and molds cannot grow.
Used extensively for pork, beef, and fish. costly due to the price of this material. This is done mainly in cool weather followed by smoking the meat.
What is the most popular form of food preservation
refrigeration
which type remove all the oxygen from the food
vacuum packaging
what are some cons to freezing
consumes energy, can change the texture of the food, freezer burn
what is salting
The food is surrounded in salt and left in a cool dry place.
used to preserve fruits for the winter and very expensive.
sugaring
used in cold climates but possible in many homes.
freezing
what is irradiation
process of using ionizing particles to kill bacteria.
pros of dehydration
weighs less, takes up less space, taste good, quality, can be eaten dried or in re-hydrated state.
what is sugaring
Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar.
way to preserve vegetables in a brine.
pickling
what are the four factors that changed food science technology.
Canning, commercial freezing, refrigerated rail cars and truck
what aseptic packaging
it involve rapidly heating foods and then immediately packaging foods
cons of dehydration
can be high in calories, can be high in salt, time investment, quality, may take hours to re hydrate
what is pickling
he process of using an acidic brine to preserve a food
can be used to store any type of food.
Cold storage
what is the oldest form of food preservation.
drying
it is a chemical process that changes the food into something else
pros and cons of canning
pros-easy to store, long shelf life, no energy to store
Con- time investment, can be high in salt, quality (mushy), potential for issues if not processed correctly