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
