Looks like no one added any tags here yet for you.
freeze drying
lyophilization
importance of food preservation from nutritionist POV
improves aesthetic quality & palatability of food
application of low temp
1. freezing
2. chilling/ refrigeration
food science
it is a broad discipline concerned with all the harvesting or slaughtering and ending technical aspects of food, beginning with cooking and consumption
fermentation
use barley for alchoholic beverages, cider from fermented apple juice
freezing
it was done in rocks, cold rivers, underground basement, snow or rice
ancient method of food preservation
1. vivaria
2. smoking
3. drying
4. salting
5. fermentation
6. freezing
7. freeze drying
canning & freezing
most prominent methods of preservation in industrial era
Nicolas Appert
father of canning
Peter Durand
developed ''canister'' to solve the problems of bottles
food chain
production
distribution - store/process (food preservation)
consumption - maintenance of quality and appeal (food preservation)
food system
1. food production
2. food availability
3. food utilization - nutrients still present
4. nutritional status/health - consideredas output & input
importance of food preservation from nutritionist POV
eata a variety of foods - seasonal foods made available
importance of food preservation from nutritionist POV
economic - provide livelihood
importance of food preservation from nutritionist POV
hygienic & convenient
principles of food preservation
removal of microorganisms or inactivating them
inactivating enzymes
removal of insects, worms and rats
microorganisms
most spoilage agent in foods
asepsis
provide physical barrier with proper packaging like washing, trimming, filtering sedimentation, centrifugation
asepsis
this provides a physical barrier with proper packaging; washing, trimming, filtering, sedimentation, centrifugation.
temp, water, oxygen, pH
factors affecting growth of microorganism
heat/ high temp & radiation
this will kill the microorganisms in foods
self decomposition
this is a natural phenomena but you can delay it by inactivating the enzymes in food
removal of moisture
1. drying
2. dehydration
3. freeze-drying
4. sugar concentration
food radiation
retards the growth of organisms such as molds, bacteria, and yeasts
self decomposition
this is a natural phenomena but you can delay it by inactivating the enzymes in food
enzymes
this s a natural constituent of food
enzymes
this is the natural constituent of food and you can destruct or inactivate or delay of purely chemical reactions
application of heat
1. pasteurization
2. sterilization
3. canning
4. cooking
5. smoking
added preservatives
used to prevent spoilage of foods
food
anything that when taken into the body, serves to nourish, build and repair
food
supply energy
food
regulate body processes
food science
it is a distinct field involvong the application of basic sciences such as chemistry, physics, culinary arts, agronomics and microbiolgy
food processing
it is the set of methods and techniques used to transform raw ingredients into finished and semi finished products
food processing
requires good quality raw materials from either plant and animal source to be converted into attractive, marketable and often long-shelf food products
food technology
gives in-depth knowledge of science and tehnology and develops skills for selection, storage, preservation, processing, packaging, distribution of safe, nutritious, wholesome, desireable as well as affordable convenient food.
technology
the science and application of scientific as well as socio-economic knowlegde and legal rules for production
food technology
its aspect is to promote sustainabilityy to avoid waste and save and utilize all the food produced and n
food manufacturing
the mass production of food products using principle of food technology to meet diverse
food manufacturing
one of the largest manufacturing industries in the present times
hunter-gatherers
Nomadic groups whose food supply depends on hunting animals and collecting plant foods
nomads
a man lived on what nature provided, man gathers and hunts food
settling-in period
during this period, the concept of organized farming, surplus and bartering foods developed
early food preservation
the use of clay pots, big jars and ceramic vessels for sorting staples
vivaria
catch wild animals and keep them in enclosure for slaughtering
smoking
early cavemen discovered the preserving effect of smoke
drying
oldest method of preservation
salting
near the sea where salting takes place
microorganisms
this is the most spoilage agent in food
temp, water, oxygen, pH
these are th efactors affecting growth of microorganisms in foods
heat and radiation
by these, it will kill the microorganisms in food
Removal of insects, worms and rats
external factors - insects and pests
insect droppings - insect debris