Vaccum-Packing: Vacuum-packing is a method of packaging that removes air from the package prior to sealing. It can involve both rigid and flexible types of packaging which stores the food in a vacuum environment, usually in an air-tight bag or bottle. The Intent of this environment is to deprive bacteria of the oxygen it needs for survival also reducing the loss of flavour from oxidation by preventing the evaporation of vital components. As well as limiting the growth of aerobic bacteria, reducing the atmospheric oxygen also helps to reduce the space taken up by the size of the contents and package and to extend the shelf life of foods, Depending on the product, the shelf life of vacuum packed foods can exceed 6-times normal bagged products. It is also commonly used to store dry foods over a long period of time, such as cereals, cured meats, cheese, smoked fish, coffee, and potato crisps. For Example, Beef can last up to six weeks if its refrigerated, and even longer when its frozen in the vaccum packed bag. Vacuum packing can also be used to store fresh foods, such as vegetables, meats, and liquids but this would only be more suitable for a short time period due to the fact it inhibits bacterial growth. When foods are frozen without being prepared, freezer burn can occur. this is when the surface of the food becomes dehydrated and leads to a dried, leathery appearance. Freezer burn ruins the flavor and the texture of any food product. Vacuum packing reduces the risk of freezer burn by preventing the food from being exposed to the cold and dry air. For fragile food items which could be damaged by the vacuum packing process such as potato crisps an alternative method is to replace the interior gas with nitrogen. This provides the ... ... middle of paper ... ...ed foods would require treatment such as boiling to make them palatable before serving. Common styles of smoking would include hot smoking, pit barbecuing and cold smoking. Pit barbecuing and hot smoking cook the meat while cold smoking doesnt. If the meat is cold smoked, it must be quickly dried to limit the growth of bacteria. Conclusion: After going through and researching the preservation of foods and the various methods in which it can be accomplised in this assignment. I found details describing the processes of preserving, I have described the various methods used e.g salting, sugaring and smoking, etc. looking through each method and process detailing their various benifits, side effects, advantages and disadvantages all in the section above comparing them along the way as well as explaining the reason behind preserving process and the results of each method.
The protective packaging industry can be segmented three ways by use: positioning, block, and bracing; flexible wraps; and void fill. Coated (e.g., AirCap) and uncoated air bubble products serve the flexible wrap and void fill markets (refer to Glossary). The flexible wrap market, which dwarfs void fill as measured by annual sales, is of primary concern to Sealed Air and will thus constitute the focus of this report.
Perishable foods can cause moulds on items. As a result, bacteria and fungi can easily grow on such items.
Moureh and Flick (2004) described that apart from food production, distribution of food is a big business. Transport is an important link in the cold chain as temperature maintenance is critical in this link in order to preserve, safety, and shelf life of perishable food. The takes in food, pharmaceutical, and chemical cold chains are high. The loss of a trailer of food due to improper handling or transport is measured in hundreds of thousands of
Over the years food has changed from more natural occurring products to quick and easily accessible ones. I for one blame the companies who accept and encourage this. From the previous essay, it also provides a series of questions for which we should be analyzing our food: “How fresh is it? How far was it transported? How pure or clean is it?” (Berry). Simply, we need to be more aware about our food. Food used to be only grown. There was no way
Food can be classified as fast food, junk food, whole food, organic food out of these whole food is unprocessed, unrefined so it has very short shelf life because most foods contain enzymes or natural chemicals, such as acids or alcohols, that cause them to begin to lose characteristics almost immediately after harvest or preparation. In addition, a several of environmental factors, such as heat and the presence of microorganisms, acts to change foodstuffs in ways that may harm the food product so food should be processed to increase its shelf life because food is vital for survival. Food preservation is one of the oldest technologies used by human beings to avoid its spoilage. Different methods have been found and developed for this purpose such as boiling, freezing & refrigeration, pasteurizing, dehydrating, pickling. Some of these are traditional methods. Certain chemical substances are also added into the food to avoid spoilage of food, such substances are called food preservatives.
According to nutritional sciences department at the University of Missouri Extension, there is an adverse effect on nutritional value of dehydrated foods. In the article, “Food Preservation Drying Foods,” the extension advocates for a reconsideration of the constant support for dehydration, it explains that drying is one of the oldest methods of food preservation. Techniques have been passed from one generation to another based on what worked and what didn’t. Methods used for drying food have become sophisticated over time. Today the variety of dried foods in the market place has created a multimillion dollar industry. The nutritional value of food is affected by the dehydration process because of methods of food dehydration. Although some people say that food dehydration Is good, there are negative effects do to nutrient laws because of modern technology and food dehydration, because of the problems with dehydration, because of the value of dehydration versus loss in nutrients. Salting, drying in the sun, an open room, or in stove tops are some methods to use when dehydrating food. Some people used salt to dehydrate foods (University of Missouri 1). The sun and wind was used in 12,000 B.C to preserve food (Nummer 1).When using a dehydrator you would need a large space to work Nummer 4). Dehydration is drying out food, and taking the moisture out of foods (food dehydration 2). Some food can be dried in an oven, dehydrator, and in a microwave (University of Missouri 1). When doing oven drying it is very important to control the temperature in the oven because it could cook the food instead of dehydrating the food (University of Missouri 2). Most of dehydrating is dried out by heat. Dehydrated meat will stay fresh for up to six mo...
A cigarette, briefly referred to as a cigar could simply be regarded as a paper wrapped roll of dry tobacco leaves which are smoothly cut. The finely cut dry leaves of tobacco are rolled to make a cylinder-like pipe which is used for smoking. A cigarette is light on one end while the other end is placed into the mouth of the smoker for inhaling. Most cigarettes have on one end a filter. Cigarettes may be made of either tobacco as earlier stated or from cloves, or cannabis. Normally a cigarette is smaller than a cigar.
Therefore, the attention has been drawn from quantity of food to quality and safety. A gap between food demand and safe food supply becomes an urgent issue to be solved, which also affects global food market and food security.
...gerate immediately after cooking. Another safe way of keeping food fresh after cooking is freezing. If a food is frozen after it is cooked it can last much longer than refrigerated food .
spoilage. To keep the food from spoiling, usually in only a few days, it is
The demand for easy to prepare and convenience of food create major scientific and technological challenges that cannot be fulfilled without experts scientific capable of understanding complex chemistry or biochemistry of food system and knowledge about method to preserved food which increases dependability of society towards ready-to-eat has led the greater responsibility for processors in terms of quality, safety and nutrition (McGill, 2011).
Canning is a simple method for capturing food’s delicious and wholesome qualities at natures very best and for preserving food for enjoyment at a later time. Nowadays people choose for can because it may saving the available food for later use. One of the most common methods for preserving foods today is to enclose them in a sterile container. Canning can be glass, plastic and metal can and the basic principle of canning is that a food is sterilized, usually by heating, and then placed within an air-tight container. In the absence of air, no new pathogens can gain access to the sterilized food. In most canning operations, the food to be packaged is first prepared in some way—cleaned, peeled, sliced, chopped, or treated in some other way—and then placed directly into the container. The container is then placed in hot water or some other environment where its temperature is raised above the boiling point of water for some period of time. This heating process achieves two goals at once. First, it kills the vast majority of pathogens that may be present in the container. Second, it forces out most of the air above the food in the container.
Food safety is a scientific concept that describes how to handle, prepare, store in order to avoid from food born and harzard (Richard A. Sprenger, 2012). There is three big reasons for food safety. One is about the money. Illnesses from foods occur billions in each year in average at every USA’s states and also for people who run food related business, the financial damage could be a lot. Secondly, it can preserve the food’s quality at the peak. S...
Law, Abu Bakar, Mat Hashim, and Abdul Hamid (2011) concluded that fermentation is one of the oldest and widely used food preservation methods in households, small-scale food industries as well as in large enterprise. Fermented foods generally preserved pleasant flavor, aroma, texture, enhanced nutritive values and good keeping quality under ambient conditions. (p.1)
This clearly shows that the fruits and vegetables play a vital role in maintaining our good health. Fruits and vegetables are seasonal and grown in different parts of our country. They need to be stored for longer period and transported to different places. It makes necessary for us to find out whether there is any damage to the useful contents of the fruits and vegetable during the storage and transportation or due to some preservatives or other factors and what kind of nutrients, minerals, etc. are present in their juices. With this idea in mind, the project has been undertaken.