Module 9

Lisää tämän kaltaisia

English as a Global Language

luonut Luis Angel Sanchez Luna

Germany SWOT Analysis

luonut peter boekestyn

RAPID High Level Structure

luonut M G Abu

Curation in Education: Great Examples

luonut Robin Good

Module 9

FOOD PRESERVATION

DRYING

Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considered "dried", the final product must be solid, in the form of a continuous sheet (e.g., paper), long pieces (e.g., wood), particles (e.g., cereal grains or corn flakes) or powder (e.g., sand, salt, washing powder, milk powder).

FREEZING

Freezing, in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth.

ACIDITY AND SUGAT PREVENT MICROORAGANISM TO PROLIFERATE

BEFORE FREEZING FRUIT CAN BE BLANCHED SO AS TO PREVENT DETERIORATION.

CANNING

The original fragile and heavy glass containers presented challenges for transportation, and glass jars were largely replaced in commercial canneries with cylindrical tin or wrought-iron canisters (later shortened to "cans") following the work of Peter Durand (1810). Cans are cheaper and quicker to make, and much less fragile than glass jars. Glass jars have remained popular for some high-value products and in home canning. Can openers were not invented for another thirty years — at first, soldiers had to cut the cans open with bayonets or smash them open with rocks. Today, tin-coated steel is the material most commonly used.

Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer.

FOOD IS HEATED TO ELIMINATE MICROORGANISMS AND INACTIVATE ENZYMES

A COOLING PHASE FOLLOWS

A VACUUM SEAL IS FORMED

TECHNOLOGY

TRANSPORT REACHES FARTHER AND FARTHER DESTINATIONS.

TRANSPORTS IS FASTER

HAS IMPROVED THE QUALITY OF FOOD TRANSPORT

TRANSPORT

MEAT

ARE SLAUGHTERED

CLOSE TO THE POINT OF SALE

ARE TRANSPORTED

LIVE

GRAIN AND BEANS

THEY ARE SHIPPED

IN HOPPER CARS

THEY ARE STORED IN

TALL GRAIN ELEVATORS

FRESH FRUITS AND VEGETABLE

THEY HAVE TO BE

TAKEN TO CLOSE MARKETS OR REFRIGERATED AS SOON AS THEIR PACKAGING.

ARE PACKED IN

FOOD STORAGE

POURPOSES

TO PREPARE FOR SPECIAL EVENTS OR PLANNING EMERGENCY AIDS AND RESCUES MISSIONS

PLAGUES OR DISEASES

WARS

EARTHQUAkES

FAMINE

TO TAKE ADVANTAGE OF SHORT TERMS SURPLUS

TO PERMIT A BETTER BALANCED DIET ALL THE YEAR