Can is filled with food and the air is removed to make it air tight. The can is then heated to kill any microorganisms that are still in the food. This can then be stored at room temperature.
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Bottling
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.
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Pasteurisation
The product is heated to over 72 degrees, then cooled rapidly to below 10 degrees.
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Sterilisation
The product is heated to 113 degrees for 15-40 minutes. Then it is put into a cooling tank. This can then be stored at room temperature.
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UHT (ultra heat treatment)
The product is heated to 130-140 degrees for 15 seconds. Then it is cooled quickly.
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Altering pH- pickling
Increasing the acidity of the product by placing it in an acid solution (vinegar).
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Vacuum packing
Wrapped in plastic and then the air is removed to form a vacuum. This stops bacteria because there is no oxygen inside.
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MAP modified atmosphere packaging/ Gas flushing
Changing the atmosphere of the packaging and flushing the food with nitrogen and carbon dioxide which stops bacterial growth.
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Salting
Adding salt onto the food which causes the food to be dehydrated. This can also be called brine solution.
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Sugaring
Moisture is replaced by the sugar (reduced sugar) which stops the bacterial growth.
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Smoking
Put into a smoking chamber and dried out. This therefore dehydrates the product.
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Curing
Placed in a salt solution which therefore dehydrates the product.
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Irradiation
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.
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Chilling
Blast chiller- cooled very quickly (1-4deg). Cooled within 30 minutes in industry and 1-2 hours in a normal kitchen.
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Immersion freezing
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.
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Plate freezing
Food is prepared in the normal way and put into flat containers. They are put between two metal plates and then then plates are frozen.
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Blast freezing
Put into a large cabinet with a fan that circulates the cold air around the products. It is at least -25 degrees.
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Cryogenic freezing
The product is sprayed with very cold liquidised gases (nitrogen), which are -196 degrees. The product suffers thermal shock. It is them removed after.
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Freeze drying
frozen in the normal way and then put into a strong vacuum to remove the moisture.
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Roller drying
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.
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Spray drying
Fine spray of the product goes into a large container. It is then met by a bed of hot air which dries the food in seconds.
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fluidised bed drying
Continuous dryer. The food is blasted with hot air which dries the food out.
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Altering pH fermentation
eg is fermented by lactic acid bacteria which stops bacterial growth. This is similar to pickling.
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Other cards in this set
Card 2
Front
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.
Back
Bottling
Card 3
Front
The product is heated to over 72 degrees, then cooled rapidly to below 10 degrees.
Back
Card 4
Front
The product is heated to 113 degrees for 15-40 minutes. Then it is put into a cooling tank. This can then be stored at room temperature.
Back
Card 5
Front
The product is heated to 130-140 degrees for 15 seconds. Then it is cooled quickly.
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