Module 9

POURPOSES

TO PERMIT A BETTER BALANCED DIET ALL THE YEAR

TO TAKE ADVANTAGE OF SHORT TERMS SURPLUS

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

FAMINE

EARTHQUAkES

WARS

PLAGUES OR DISEASES

FRESH FRUITS AND VEGETABLE

ARE PACKED IN

CARDBOARD, POLYSTYRENE OR PLASTIC BOXES

THEY HAVE TO BE

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

GRAIN AND BEANS

THEY ARE STORED IN

TALL GRAIN ELEVATORS

THEY ARE SHIPPED

IN HOPPER CARS

MEAT

ARE TRANSPORTED

LIVE

ARE SLAUGHTERED

CLOSE TO THE POINT OF SALE

HAS IMPROVED THE QUALITY OF FOOD TRANSPORT

TRANSPORTS IS FASTER

TRANSPORT REACHES FARTHER AND FARTHER DESTINATIONS.

CANNING

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

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.

FREEZING

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

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

ACIDITY AND SUGAT PREVENT MICROORAGANISM TO PROLIFERATE

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).