NATS 1560 Lecture Notes - Lecture 6: Ozone Depletion, Montreal Protocol, Spray Drying
1 Nov 2016
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Document Summary
Why do we cook food: makes food digestible, changes the taste and texture of foods, allows for the combination of flavors and textures. Preserving food: preservation: techniques to retard spoilage, old methods. Drying, smoking, salting, sugaring, pickling, cooking: new methods. Canning, pasteurization, refrigeration, freezing, vacuum packing, preservatives, irradiation. Tunnel dryer- food is moved on a screen thru long tunnel in which hot air is blasted. Spray drying- used for drying things like powdered milk: smoking is carcinogenic, but now there is liquid smoke which is safer. Curing and pickling: change flavor and texture of food; has health benefits, pickling- 2 ways to preserve food. Brime- immersing food in it (salty enviro) draws water out, dehydrate food and inhibit growth of microbes. Acidic solution- immersing food in it eg. vinegar causes fermentation. Pickling cabbage- goes thru lactic fermentation, which inhibits microbe growth. Sugar like salt removes the water from cells, killing microbes.
