Investigation into the effect of storage or cooking on the vitamin C content of a food substance: Solubility: Vitamin C (ascorbic acid) occurs naturally as organic compounds. They may appear as white solids or impurely as yellowish samples. They dissolve well in water to form mildly acid solutions. Making them water-soluble. Effect of temperature:- High temperatures: Excess temperature completely destroys and denatures vitamin C by increasing the oxidation rate. Extreme temperatures kill the enzyme ascorbic acid oxidase which is found mainly in fruit and vegetables. Low temperatures: Have the complete opposite effect as high temperatures. Reasons being low temperatures do not denature vitamin C and is therefore a suitable or favourable variable affecting vitamin C. Questions and Answers: 1.1 The volume of water in which the vegetables are cooked must be kept to a minimum. Vegetables contain large amounts of Vitamin C which is water-soluble and therefore dissolves in water. So to ensure that most of the vitamin C is not lost in the cooking process the amount of water needs to be minimized. 1.2 Avoid high cooking temperatures (above 50 C) and long cooking times. Avoiding high temperatures are essential if you want to keep your vegetables as vitamin and nutrient filled as possible. This is because high temperatures destroy and denature the vitamin C in your vegetables. Overcooking vegetables strip the important nutrients, vitamins and flavour from your meal. 1.3 Do not chop or crush the vegetables into small pieces. This is because the vegetables or fruit are now exposed to a larger surface area with more oxygen and this causes them to start oxidising. 1.4 Cooked food must be served as soon as possible after cooking. ... ... middle of paper ... ...fferent kinds of packaging and provide reasons for their use. Vacuum sealed plastic bottle as there is no air that can enter the container. It is also very resistant to damage because if it drops it will not break. They are also recyclable to a certain extent. Glass bottles because they do not erode easily and are very neat, presentable and recyclable. They do not allow air into the juice when on the shelf and keep the product much cooler when refrigerated. 6. Once you have opened a carton of orange juice, why would you store it in the fridge? Once open the sterile environment is no longer there and bacteria can enter the juice. If it is not conserved properly the bacteria will multiply causing the juice to become fermented or go "bad". By refrigerating the juice it inconveniences the bacteria or microorganisms. From forming as the conditions are not favourable.
Which one of the items listed above will outlast the other, before we answer this we have to look at what's inside. For soda we are going to use Coca-Cola, "high fructose corn syrup, carbonated water, caramel color, and phosphoric acid" are the ingredients. Next we have juice, we will be using Tropicana pulp free orange juice. Ingredients are "100% Pure pasteurized orange juice, calcium hydroxide, malic acid, and citric acid." Finally water, which depending on the pH levels in your tap could evaporate differently. For the sake of the experiment,
The effect of heat above 400 on catalase will make them denature and the production of O2 will slowly decrease. However when the catalase are too cold the rate of O2 production will decrease as the particles cannot move very fast and will not collide with each other as much. [2]
Snyder, R. (2009). Water In The Greenhouse. Growing Produce. Retrieved on March 20, 2014 from http://www.growingproduce.com/uncategorized/water-in-the-greenhouse/
Many people love eating fresh fruits and vegetables because they are delicious and cheap. When making laws that change the use of water, it forces farmers to grow a smaller amount of food. If there are not a large amount of fruits and vegetables,
Lycopene is also linked to a decreased risk of heart disease. Tomatoes are one of the best sources of lycopene, especially when tomatoes are cooked. The heating process actually makes carotenoids more easily absorbed by the b...
Heirloom vegetables may look the same as any other vegetables, but they are far from ordinary. The only difference is that they were not crossbred with other planted vegetables. When vegetables are referred to as heirloom it just means that they are from an old crop (“Hot Food Trend 2017”). Heirloom vegetables have many positive benefits. Many cooks prefer using heirloom vegetables because of their positive effects. Today’s society should be more open to the trend of heirloom vegetables because of their effects on health, their environmental effects, and their appealing attributes.
So what is happening is water is moving from a high concentration, i.e. a dilute solution to a more concentrated solution. Preliminary Work on Osmosis I am going to test carrots in a small osmosis experiment to see how the experiment works with carrots and salt solution and water. Variables 1) Temperature - Keep the same 2) Number of days left soaking - Keep the same 3) Size of beaker - Keep the same 4) Size of carrots - Keep the same 5) Concentration of salt solution -
Ascorbic acid is an extremely vital element that is present in many fruits and vegetables, like oranges, lemons, tomatoes, broccoli and etc. But since it can break down easily with the presence of heat, it can be lost during cooking. That is why most foods have added vitamin C. The recommended daily amount of Vitamin C for adults is between 75mg to 90 mg. However, taking too much of Vitamin C can cause harm.
It changes from blue to red with acids but loses its colour in the presence of certain chemicals, one of which is vitamin C. DCPIP solution can be used to test for the presence of vitamin C in foods. Hypothesis Orange juice has the highest content of vitamin C. Citrus fruits have a higher content of vitamin C. The orange and lemon juice contain more vitamin C than the pineapple juice. Furthermore, as lemons are more acidic than oranges, I predict that the orange juice will contain more vitamin C than the lemon juice. Vitamin C affects, the ph the more vitamin C the higher the ph. Variables Independent Variables Different fruit juices (Pineapple, orange and lemon).
• Store all prepared bottles in a refrigerator to help prevent the growth of yeast.
To start orange juice was not always here. It came out of an advertising campaign in the 1920’s. (1)The California Fruit Growers (now known as Sunkist) had been producing too many oranges for the current market. Their supply and demand ratio was off. They needed to find a new use for oranges besides just peeling and consuming them .There was too many oranges being wasted. Orange juice takes three to four oranges for each cup of juice. It was an effective means to use extra oranges.(2)
Since the containers are safe, that means they are sanitary or clean which decreases the likelihood of getting sick from dirty water. All plastics that are used for food must be approved. People make sure the plastic used to contain water in aren’t harmful to humans making water bottles extremely safe. In an article called “Bottled Water Matters,” by the International Bottled Water Association, it states, “Bottled water is one of the thousands of beverage and food products sealed in safe, sanitary containers, which may be made from plastic or glass. Plastics (and all other materials) used for contact with foods and beverage must be allowed by FDA to help assure their safety. The materials used in all bottled water containers are shown to be safe enough through extensive and rigorous testing.” Not only does the FDA have to approve the plastic in the water bottles, they also test it extensively. That ensures that bottled water is indeed very safe and
Keeping the refrigerator at a temperature of 40 ° F or less, and the freezer at 0°F, to slow the growth of bacteria. Most importantly good hand washing is key and vital for good food safety sanitation, diarrhea and other foodborne illnesses can be cut in half with just kids and staff maintaining their hands clean. Proper Storage of food after cooking is important in preventing the spread of bacteria from raw foods. Which is why it is best that raw foods should usually be store at the bottom of the fridge in order to avoid juices from dripping onto other foods or fruits. Foods should always be covered, wrapped, and stored in airtight containers in order to protect the food from
"Keeping The Vitamins / Nutrients In Cooked Veggies." / Nutrition / Vitamins and Minerals. N.p., n.d. Web. 04 Mar. 2014.
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and