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FOOD PROCESSING AND PRESERVATION (NOWADAYS (VACUUM-DRYING (QUICKER THAN…
FOOD PROCESSING AND PRESERVATION
NOWADAYS
FREEZE-DRYING
VERY LOW TEMPERATURE
VACUUM-DRYING
QUICKER THAN AIR DRYING
ENZYMES LESS ACTIVE THAN WITH NORMAL AIR DRYING
SUGARING
CANDIED FRUIT OR JAMS
SMOKING
ADDS FLAVOUR
CANNING
PLACED IN HOT WATER TO MAKE IT AIR TIGHT
ADDITIVES AND PRESERVATIVES
WHATCH THE VIDEO TO REMEMBER WHICH ARE THE MOST COMMON
IONIZING RADIATION
X-RAYS OR GAMMA RAYS
FREEZING
RUPTURE OF CELLS
IN THE PAST
EXPLOIT NATURE AND THE ENVIRONMENT
HOT AND DRY CLIMATES
SUN AND WIND TO DRY
COLD CLIMATES
FREEZE SEAL MEAT ON ICE
16TH CENTURY ARRIVAL OF NEW FOODS IN EUROPE
PICKLING
17TH CENTURY ICE STORAGE IN ICE HOUSES IN CHINA AND IRAN
REFRIGERATORS INVENTED IN 19TH CENTURY
SMOKING, DRYING, FREEZING, SALTING, FERMENTING ARE THE OLDEST METHODS (AT LEAST 5000 YEARS OLD)
JUGGING UP TO 20TH CENTURY
SALT PRESERVES RED COLOUR
FERMENTATION NOT INVENTED BUT DISCOVERED
PREVENTS FOOD SPOILAGE
BY OXIDATION
BY PATHOGENS