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Other Methods of Preserving (Dehydration (Water is removed so micro…
Other Methods of Preserving
Dehydration
Water is removed so micro-organisms cannot grow
Dehydrated foods have a long shelf life if stored in protective packaging
The flavour, colour and texture and nutritional value of dried foods are affected
Chemicals
Destroys bacteria or prevents them from reproducing
Chemicals work by affecting the growth of micro-organisms
Vinegar
Acetic acid with a low pH of 3.5 ( bacteria cannot survive below 4.5)
Salt
Reduces moisture content
Used to coat foods such as ham, bacon, fish or used in a brine solution for tuna and vegetables
Smoking
The chemicals in the wood smoke give the food flavour and also help to preserve the food
Sugar
In high concentrations (60% of final product) it prevents bacteria from growing
Modified Atmosphere Packaging MAP, Controlled Atmosphere Packaging CAP:
Food is packaged in peak condition
Air is replaced by gas-flushing around the food. Oxygen, nitrogen and carbon dioxide are used.
Vacuum Packing
Done by removing air and sealing the package. Food is kept in anaerobic condition, no oxygen
Foods maintain colour and texture