August 2008 PRESERVATION From foukeffa.org Written by Teri Micke Ag Student Texas A&M GA Ag Ed...
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Transcript of August 2008 PRESERVATION From foukeffa.org Written by Teri Micke Ag Student Texas A&M GA Ag Ed...
![Page 1: August 2008 PRESERVATION From foukeffa.org Written by Teri Micke Ag Student Texas A&M GA Ag Ed Curriculum Office To accompany the Georgia Agriculture Education.](https://reader030.fdocuments.us/reader030/viewer/2022032722/56649f495503460f94c6b4ba/html5/thumbnails/1.jpg)
August 2008
PRESERVATIONPRESERVATION
From foukeffa.org
Written by Teri Micke
Ag Student Texas A&M
GA Ag Ed Curriculum Office
To accompany the Georgia Agriculture Education Curriculum Lesson 02471-21.2
June, 2002
![Page 2: August 2008 PRESERVATION From foukeffa.org Written by Teri Micke Ag Student Texas A&M GA Ag Ed Curriculum Office To accompany the Georgia Agriculture Education.](https://reader030.fdocuments.us/reader030/viewer/2022032722/56649f495503460f94c6b4ba/html5/thumbnails/2.jpg)
August 2008
WHAT IS PRESERVATION?
WHAT IS PRESERVATION?
• the treatment of food to keep it from spoiling
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August 2008
PALATABLEPALATABLE
• an agreeable taste and/or texture
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August 2008
CONDUCTIONCONDUCTION
• heating through direct contact
• example: roasting marshmallows, grilling hamburgers on stove top
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August 2008
CONVECTIONCONVECTION
• heating through water or air
• example: boiling water, using oven
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August 2008
RADIATIONRADIATION
• heated through electromagnetic spectrum
• example: microwave
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August 2008
PASTEURIZATIONPASTEURIZATION
• destroy pathogenic microorganisms but not spoilage microorganisms
• example: milk
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August 2008
TYPES OF PRESERVATION
TYPES OF PRESERVATION
1. canning - around for over 200 yrs
2 ways
a. hot fill - heated before put in can
b. canner’s brine - liquid (sugar/salt mix) added
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August 2008
2. Refrigeration - above freezing point 28 to 65 degrees F; short term storage
3. Freezing - actually freezing the water in the food
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August 2008
4. Drying a. mechanical: heat (sunlight),
wind, smoke/heat
examples: grapes to raisins, meat to jerky
b. freeze drying: used by astronauts, just add water
examples: milk replacers
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August 2008
c. chemical drying
add salt and sugar
example: ham
![Page 12: August 2008 PRESERVATION From foukeffa.org Written by Teri Micke Ag Student Texas A&M GA Ag Ed Curriculum Office To accompany the Georgia Agriculture Education.](https://reader030.fdocuments.us/reader030/viewer/2022032722/56649f495503460f94c6b4ba/html5/thumbnails/12.jpg)
August 2008
5. Fermentation - involves microorganisms (yeast, mold, bacteria)
2 ways:
a. aerobic: with air
b. anaerobic: without air
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August 2008
6. Irradiation: expose food to ionizing radiation like x-rays, makes food sterile
veg/spices easy to treat
meats hard to do, but they are using on poultry
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August 2008
7. Food Additives
examples:
Salt
Na or Ca - inhibit mold
Sorbic acid - inhibit yeast/mold, used in cheese and fruit drinks
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August 2008
Benzoic acid/sodium benzoate - candied products
BHT/BHA - preserve fat in meat
Citric acid/tartaric acid - antioxidants (traps oxygen)
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August 2008
WHAT HAPPENS WHEN FOOD FREEZES??
WHAT HAPPENS WHEN FOOD FREEZES??
Example: Tomato
the water in the tomato freezes and forms ice crystals which act like sharp pieces of glass and puncture cells, the slower the freezing the larger the crystals
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August 2008
WHAT IS FREEZER BURN?
WHAT IS FREEZER BURN?
• it’s the loss of water from the frozen food