The Process and Components of Preserving Food Preserving is a means of storing, food both raw and cooked for a future date. When you preserve you are following centuries of an old tradition of putting food by. In order to do this, you have to seal the food in an airtight container and process it in such a way that the four main spoliers- enymes, molds, yeast, and bacteria are removed and your food is safe to eat. Preservatives are something used to preserve food. Natural or chemical substances are added to food to inhibit spoilage; also, to protect food from decay or fermentation. Three things that will prevent the growth or slow down the growth of these spoilers: heat, cold and the use of acidity in the product. The point …show more content…
Preserving protects food from microbes and other agents. Preservation keeps good appearance, flavor, texture, and original nutritional value. In addition, some things that make food spoil are microorganisms such as bacteria, and fungi. Atmospheric oxygen can react with food constituents that causes rancidity or color changes. Salt: Salt has been used, since ancient times, especially for meat, as a preservation technique for preserving foods. Salted meat can last for years. The salt enters the tissue and in effect binds the water, inhibiting the bacteria that causes spoilage. The salt restricts to tiny concentration and protects food from yeasts and molds. Salt has anion from hydrochloric acid. Salt is also known as sodium chloride. The salt draws out moisture and creates an environment inhospitable to bacteria. Sugar: Sugar is important. It is an organic compound called carbohydrates. It is sweet in taste and used to sweeten other things. The sugar is in a form of white or clear when it is refined from a raw state.
A condenser and heat reflux was used to prevent reagents from escaping. Then the solid product was vacuum filtered. The product was recrystallized to purify it and the unknown
in 5cm³ of water and add 4cm³ of ethanol. We had tom pour this mixture
High Fructose Corn Syrup is found in a lot of the foods and drinks we consume. It is something that is consumed on a regular basis by not only Americans but by plenty of others across the world and sometimes we might not even note the difference between it and “real” sugar. HFCS comes from a type of corn known as “Dent” corn, dent corn is transformed into cornstarch by being cleaned, soaked, ground, milled, and dried corn starch is then converted into a liquid state in a process known as hydrolysis (Sloan, 2013). Once in a liquid state, HFCS is then used to not only add a sweet flavor to drinks and food but it also can be used as a form of coloring to the consumables. What you would label as “regular” sugar is essentially the same the same thing as HFCS when you break them down chemically, the only difference between the two is that their chemical components are placed in different order (Beil, 2013).
4. If the substance changed the color to yellow, orange, or brown, it indicates that the substance contains the monosaccharide(glucose).
I have also noticed that as more sugar is added to the water, when it is having difficulties dissolving the solute, the solute sinks to the bottom like sediment. Meanwhile when it is able to dissolve the solute it picks up a white tint that eventually gets more solid as more of the solute is added.
If you buy crackers or any dry packaged food read the ingredients. There’s a good chance you’re going to see some form of sugar in it. If it doesn 't outright call it sugar it is probably disguised as some other Latin interpretation the untrained eye won’t catch.
in a test tube. I then placed this in a water bath of the required
The samples that are analysed in the lab have to be stored in the appropriate storage. Fluids and DNA must be placed in a storage that is refrigerated or frozen. Reactive chemicals that have been analyzed must be placed in airtight storage that is packed away from air vents and conditioning. Disks have to be protected against damaging.
Recommendable properties of food packaging should be safe which is non-toxic, hygienic, easy to open and reseal,
Sugar can be found in most processed foods. Sugar can also be found in natural foods as well though.
spoilage. To keep the food from spoiling, usually in only a few days, it is
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
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.
Food is any matter consumed to obtain nutritional sustenance for the living organisms. It may be of animal or plant origin, usually consisting of nutrients like carbohydrates, fats, proteins, vitamins and minerals. It is orally ingested and after passing through a series of processes involving enzymatic actions it is assimilated and the energy obtained is used by the organism to carry out processes like growth, maintenance of life and carrying out physical activities.