Preservation methods

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  • Created by: Shelby
  • Created on: 29-05-13 11:11
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B N V Y E L K U B S G O G U L N P B G J B
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B B T E P I D A V O E L N W I S B I I R H
L M S T A S F I O P E D E M C I G D S P A
P L A S C A N F T L Z M G S K D K B R O L
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H K B P I I A F G W N V Y D I U A Y M W C
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Clues

  • 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)
  • Continuous dryer. The food is blasted with hot air which dries the food out. (9, 3, 6)
  • 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. (5, 8)
  • Increasing the acidity of the product by placing it in an acid solution (vinegar). (8, 2, 8)
  • 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)
  • Put into a large cabinet with a fan that circulates the cold air around the products. It is at least -25 degrees. (5, 8)
  • 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. (13)
  • The product is heated to over 72 degrees, then cooled rapidly to below 10 degrees. (14)
  • The product is sprayed with very cold liquidised gases (nitrogen), which are -196 degrees. The product suffers thermal shock. It is them removed after. (9, 8)
  • Wrapped in plastic and then the air is removed to form a vacuum. This stops bacteria because there is no oxygen inside. (6, 7)

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