NATS 1560 Lecture 6: Chapter-6-Preserving-Food
6 Nov 2017
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Liquid dries on the surface and it is scraped off: spray-drying is used for powdered milk. Liquid is squirted through a nozzle while hot air is blasted in: smoking was discovered at the same time as drying, minute liquid drops, gaseous form, 200 different compounds that have anti-bacterial properties. Formaldehyde: however, these compounds have (pah) and 3,4-benzpyrene, which lead to stomach cancer, everything but pork would mostly be smoked. Smoke would form a layer of mold, but cut before eating: people like smoke flavor, so there is modern liquid smoke (no pah compounds) Pickling and sugar preservatives: we use the term pickling to describe two methods of preserving foods. One, very old, is to preserve food with salt or brine (typically seawater or water with a high salt content) and then allow bacteria to ferment in the food. The second method is to preserve food in acid by adding vinegar or wine to the food.
