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FOOD PRESERVATION METHODS - Coggle Diagram
FOOD PRESERVATION METHODS
Aimed at extending the shelf life of food
High temperature
UHT (Ultra Heat Temperature)
food processing technology that sterilizes liquid food, most commonly milk, by heating it above 135 °C over a very short time period – only two to five seconds – to kill microbial spores.
Example UHT food
fruit juice
cream
soy milk
stew
honey
Used for the sterilization of low acid foods
shelf life of six to nine months at ambient temperatures if unopened.
Canning
the process of placing foods in jars or cans and heating properly to a specified temperature,
180 to 250°F is temperature use to destroy most bacteria, yeasts, and molds in acid foods. Time required to kill these decreases as temperatures increase.
140 to 165°F is temperature used for warming temperatures prevent growth but may allow survival of some microorganisms.
Example canning food
canned bean
milk option
canned sardines
mixed nuts
canned tuna and salmon
Blanching
scalding vegetables in boiling water or steam for a short time.
stops enzyme actions which otherwise cause loss of flavor, color and texture.
Method blanching are hot water blanching and steam blanching
temperature (55–75°C) for long-time,
high-temperature short-time (80–100°C) for less than 10 min,
Pasteurization
the process of heating something up quickly then cooling it back down
Pasteurizing milk destroys 99.9% of disease-causing microorganisms and extends the shelf life to 16-21 days from the time it was packaged
Example pasteurized food
alcoholic and fermented beverages
beer
wine
cider
kombucha
dairy products
milk
cheese
butter
ice-cream
yogurt
cream
The temperature is at least 161° F for not less than 15 seconds, followed by rapid cooling.
Chemical preservation
sugaring
food preservation method similar to pickling
helps to preserve fruits and vegetables by creating a low water activity environment that is hostile to microbial life.
Increase sugar content of food
The sugar paste is made of just three simple ingredients: sugar, lemon juice, and water.
Example food
vegetable
carrot
ginger
Fruit
plums
cherries
apples
artificial additive
synthetic ingredients added to food to enhance its color or flavor, extend its shelf life, or improve it in some way
Example
potassium sorbate (E202)
butylated hydroxyanisole (BHA)
benzoates (or sodium benzoate)
propylene glycol
stops of delayed the growth of bacteria, spoilage and its discoloration.
salting
reduces the water activity of foods
Type of salting
dry salting
whereby salt is applied directly onto the food surface
Example food
salted fish (usually dried and salted cod or salted herring)
salt-cured meat (such as bacon)
wet salting
the food are immersed in a salt/water solution.
marinating
the process of soaking foods in a seasoned, often acidic, liquid before cooking
Marinating = preserving and/or flavoring with acid.
Marinated flavour example
dairy
yogurt
buttermilk
fruit
lemon
lime
orange
wine
white wine
red wine
sake
chile pepper
ancho
Thai red & Green
habanero
Biological method
Fermentation (cheese, wine, vinegar and beer)
the process of sugars being broken down by enzymes of microorganisms in the absence of oxygen.
Fermented foods that are properly prepared and stored in a cool, dark place (like the refrigerator) can last at least 4-18 months.
limiting the growth of spoilage or pathogenic microbiota in the food.
Example food
yogurt
kimchi
tempeh
kefir
sauerkraut
Type of fermentation
ethanol fermentation
lactic acid fermentation
hydrogen and methane gas production