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By Sara Gray, Baylee Ruth and Krista Devane
Drying
Fermentation
• Oldest preservation method
•Bacteria, yeast, and mold are unable to grow
•Microorganisms do not grow and food does not spoil as easily
Two types of drying
1. Solar drying: uses sun's rays to dry food
2. Oven drying- uses oven to dry food
•Microorganisms consume sugars and produce acid or alcohol
•Transforms substances into simpler compounds with digestive enzymes, friendly bacteria and other nutrients
•Best achieved at 68-72°F
•When fermentation complete, must immediately can product
• Involves boiling food in can to kill all bacteria and sealing can to prevent new bacteria from getting in
• Sterilizes food so it will stay good for long period of time
•Refrigerate substance after opening it and use within recommended time
•Boiling food in can occasionally changes taste and texture
Refrigeration
•Process invented by French scientist Louis Pasteur during nineteenth century
•Destroy disease causing microorganisms (pathogens) that may be present in milk
•Increase milk safety for the consumer
• Designed to increase life of milk products
•Food preservation = science of preserving food by many different means
•Involves preventing bacteria growth and other micro-organisms
•Also includes processes that inhibit discoloration that can occur during food preparation
Drying Foods. Washington: Dept. of Agriculture, Office of Communication, 1976. Web.
Brain, Marshall. HowStuffWorks. HowStuffWorks.com, n.d. Web. 21 Dec. 2014
"Food Preservation." Princeton University. N.p., n.d. Web. 21 Dec. 2014.
"Safe Preserving: Fermented Foods." Safe and Healthy: Preserving Food at Home. N.p., n.d. Web. 21 Dec. 2014
"Drying Foods (Dehydrating)." Drying Food (Dehydrating). N.p., n.d. Web. 21 Dec. 2014.
"Pickled Fruits and Vegetables." Encyclopedia Britannica Online. Encyclopedia Britannica, n.d. Web. 21 Dec. 2014.
"Senior Science." HSC Online. N.p., n.d. Web. 21 Dec. 2014
"Refrigeration." Subject Matter:. N.p., n.d. Web. 21 Dec. 2014.
•Freezes food so bacteria can not grow
•Invented by Charles Birdseye in 1929
•Fish, meats, poultry, citrus fruit juices and others commonly preserved through freezing
•Freezing food temperature ranges from 31’F ( -0.6’C) to 19’F (-7’C)
• Mainly uses nitrates, nitrites, sulfides
•Nitrates break down into nitrites and stop bacterial growth
•Prevent bacterial growth by interrupting normal function of cells
•Prevent discoloration of foods such as dried fruit, dried, fried or frozen potatoes and "fresh" shrimp