HNSC 1200 Lecture Notes - Lecture 10: Kimchi, Frozen Food, Thiamine

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Identify the 3 main classes of food preservation . Describe the physical, chemical and biological methods of food preservation . Discuss the effects of food processing on nutrient composition . Food processing: conversion of raw plant and animal tissue into convenient and practical forms for consumption. The basic principles of food processing to achieve preservation include: moisture removal: removing biologically active water in an attempt to stop microorganism growth. Food processing aids: specific food additives like gums, ntural coloring agents, enzymes and sweeteners. lomoar cp sd. Food preservation: the use of specific processing techniques to reduce spoilage microorganisms in food to improve safety and shelf life. Biologically active water in tissues is one of the primary causes of food spoilage. Foods with high biologically active water content (e. g. , lettuce or beef) deteriorate quickly, where as foods with low content (e. g. , dry seeds) can be stored for extended periods of time without deterioration.