NATS 1560 Lecture Notes - Deep Frying, Boiling Point, Caramelization
16 Feb 2013
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Less water to support microbial activity; just like bacteria needs to have water like you and me. Long used for fruits and vegetables (sundried tomatoes) Any number of vegetables can be dried that way. Works for some fish (salmon); made on the west coast. If you live by the sea you have a lot of salt. Modern drying is industrial; the way you dry your clothes is how you dry your food (clotheslines) Drum dryers (liquids) & spray dryers (liquids) (smoking) Both gas and particulate parts of smoke involved. Some compounds like pah (polycyclic aromatic hydrocarbons) may be harmful. Cancer link with smoked fish; found that smoked fish that it is a link to cancer in. Pork particularly suitable for smoking (hams, bacon); you don"t see much smoked beef. Smoking not used for preservation now, just for flavour. Nitrate linked to nitrite (gives the preserves and colours of the meat) Used for corned(little chunks) beef, pastrami, montreal smoked meat.
