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YR,6 Science-Food Preservation (CH 8/12), Method (1), Method (2), Method…
YR,6 Science-Food Preservation (CH 8/12)
Not done
Spoilage
Microorganisms
Conditions
Air
Wind
Water
2 Types
Bacteria
Foodborne Illness
Get infection
Fungus
Black moles
Change texture
Purpose
Keep food long
Prevent microorganism
Temperature
Freezing
Keeps at 15°C
Bottling and canning
Taste & nutrients retained
Drying
Hydration
Change taste & texture
Cooling
Slow down microorganism
Keep at 0°C - 18°C
Boiling
Kill microorganism
Taste & texture retained
Importance
Enjoy whole year
Reduce food waste
Food taste whole
Packing
Vacuum packing
Prevent microorganism
Meat
Salting
Add
Fish
Pasteurization
Taste retained
Milk
Bottling and canning
Taste & nutrients retained
Make better
Waxing
Wrap food
Fruits,Vegetables
Ignition
Change taste
Method (1)
Method (2)
Method (3)
