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Flashcards in Food procressing Deck (14)
1

Food processing

Any change to natural state of food

2

Food preservation

Any method of treating food to make it last longer.

Micro-organisms need certain conditions to grow. Any removed, food lasts longer.

3

Conditions required for micro-organism growth

Food
Warmth
Moisture
Oxygen
oH (acid/alkaline)

4

Methods of food preservation

Freezing
Freeze drying
Drying
Pasteurisation
Canning
Jam making
Bottling
Preservatives
Irradiation

5

freezing

Very low temps used. Water changes to ice.

6

Freeze drying

Food frozen, moisture removed.

7

Drying

Moisture removed

8

Pasteurisation

Milk heated and cooled rapidly to kill harmful bacteria.

9

Canning

High temps used. Cans airtight

10

Jam making

Fruit boiled. High sugar content (chemical preservative). Jars airtight.

11

Bottling

Very high temps used. Glass jars sterilised & airtight.

12

Preservatives

Chemicals such as sugar, salt (chemical preservatives)" vinegar, smoke prevent micro-organism growth. They cannot live in high concentration of these substances.

13

Irradiation

Energy waves passed through food to kill micro-organisms.

14

Why food is processed

Micro-organisms killed
Waste prevented
Enzyme activity prevented
Adds variety to diet
Nutritive value retained
Seasonal food available all year
Food easier to transport & store