Please enable JavaScript.
Coggle requires JavaScript to display documents.
Food preservation 2 (Chilling (Extends it's shelf life for a few days,…
Food preservation 2
Chilling
-
There is very little change to flavour, texture, taste or nutritional value (almost identical to fresh food)
-
Foods sold as chilled foods are prepared using a cook chill method - prepare food cook, blast chill to a temperature below 5*C in 90 minutes
-
Home preserving
-
-
-
Making chutney - made by adding salt, sugar and vinegar to vegetables or fruit. Eg mango
Remove moisture - Drying
-
Dried food like packet soups/dried milk has had the water dried off so it is unavailable to bacteria
-
-
Low temperature
-
-
Eg. ready meals, sandwiches salads
-
-
-
Freezing and chilling
These are the most popular forms of extending the storage life of foods as the colour, taste, texture, flavour and nutritional value of the food is altered least of all of the food preservation methods.
-
-
Freezing
Commercial freezing involves reducing the core temperature of the food from 0C to -18C in 12 minutes
-