Preservation methods

1. Large stainless steal drum is heated internally by steam. The drum rotates slowly and then a concentrated mixture is added to the drum. it is then dried. (6, 6)
6. Put into a smoking chamber and dried out. This therefore dehydrates the product. (7)
7. Moisture is replaced by the sugar (reduced sugar) which stops the bacterial growth. (8)
8. Placed in a salt solution which therefore dehydrates the product. (6)
10. The toughened glass bottle is filled with the product and sealed. It is then heated in order to kill any microorganisms. This is similar to Canning. (8)

2. Blast chiller- cooled very quickly (1-4deg). Cooled within 30 minutes in industry and 1-2 hours in a normal kitchen. (8)
3. A slow method of freezing. The food is put into a brine (salt and ice solution). As more ice is added the lower the temperature drops. It is left for several hours. (9, 8)
4. Radiation passed through the food to kill any bacteria. there are two dosages; low and medium. Low is passed through fruit and veg to delay ripening. Medium Kills mass microorganisms. (11)
5. Continuous dryer. The food is blasted with hot air which dries the food out. (9, 3, 6)
9. Adding salt onto the food which causes the food to be dehydrated. This can also be called brine solution. (7)

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