There are a number of methods of preservation, the chosen one just depends on cost, commercial use and type of product.
- Created by: aggy98
- Created on: 29-05-14 23:24
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- There are a number of methods of preservation, the chosen one just depends on cost, commercial use and type of product.
- Heat methods
- canning
- Heat kills bacteria and enzymes
- Can cause changes in colour and texture. Loss of Vitamin C.
- Lasts many years
- Used for fish, meat, fruit, eggs and milk
- bottling
- Heat kills bacteria and enzymes
- lasts for many years
- can cause change in colour or texture. Loss of vitamin C.
- Used for fruit and veg
- pasteurization
- Most bacteria killed at 72 degrees
- Little effect on flavour
- Not all bacteria killed
- Used on milk, cream and orange juice.
- ultra heat treatment
- All bacteria killed at 132 degrees.
- Lasts for several months
- changes taste slightly
- used for milk and fruit juices.
- sterilisation
- Food heated to 104 degrees for 40 minutes
- Extends life of milk to bout 10 days.
- gives a creamy flavour and colour
- used on milk and fruit juices.
- canning
- Low temp methods
- Freezing
- stops bacteria and enzyme activity. Domestic freezers at -18 degrees or below
- Can be frozen for many months with little lose of vitamins
- Slow freezing breaks down cells and changes texture
- Used for ready meals, fruit, veg, ice-cream, meat and fish
- Chilling
- slows bacteria growth- domestic fridges at 4 degrees or below
- Good colour and flavour kept
- Short storage life
- used for ready prepared meals e.g lasagne
- Freezing
- Removing moisture methods
- Drying
- removal of moisture stops bacteria growth
- lasta for long periods of time
- most vitamin c lost and must be kept dry
- used for soups, pasta, beans and packet desserts
- Acclerated freeze drying
- food frozen than quickly dried
- good colour and flavour
- can be expensive
- Used on coffee
- Drying
- Chemical methods
- pickling
- increases acidity of foods
- long shelf life
- very strong flavour
- used for onions, cabbage and olives
- Salting
- reduces water content by osmosis
- long shelf life
- product needs to be soakedbefore cooking
- used for meat, fish and green beans
- smoking
- slow method which prevents bacterial growth
- adds flavour
- kills vitamin b and c
- used for bacon, cheese and fish
- sugar
- over 60% stops micro-organisem growth
- long shelf life
- high jam temps kill vitamin c
- jams, marmalades and crystallised fruits
- pickling
- Atmosphere control
- vacuum packing
- removes all oxygen
- retains vitamins
- often still needs refiridgearating
- Used for bacon and fish
- modified atmosphere packaging
- replaces with oxygen with nitrogen and CO2
- Colour and flavour are good
- Expensive
- Used for meat, salads, minced beef and bacon
- vacuum packing
- Heat methods
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