NATS 1560 Lecture 6: Topic 6
10 Feb 2023
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6. 1 - preserving food - drying, salting, smoking, sugaring, picking, curing. Food preservation: processing of food to delay and minimize spoilage. Microbes (bacteria, yeasts, molds) - this can occur without oxygen. Microbes feed on organic matter by breaking down macromolecules into monomers and absorbing the monomers into other substances. Preservation consists of controlling the variables that favour spoilage. All human cultures have developed methods of food preservation. Industrialization has increased the demand for preserving methods, made old methods more efficient and cheap and added more methods. Industrial (made possible by the industrial revolutionization) Dehydration: removal of water from food (traditionally, by open-air, sun, and heat) Often in combination with salt and smoke. Addition of salt, a hydrophilic (water-loving) or hygroscopic (water-absorbing) substance. Tunnel drying (food passed thru conveyor belt in tunnel, hot air is blown) Drum drying (applied to liquids dripped between two hot drums made of stainless steel)
