FOOD 2010 Chapter Notes - Chapter 8: Freeze-Drying, Spray Drying, Microwave Oven
13 Apr 2018
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Document Summary
Conversion of raw animal and plant tissue into forms that are that are safe and practical for consumption and storage. 1) for preservation- to keep them fresh, safe and nutritious. 2) so the foods have a certain length of shelf life. Thermal and non-thermal processing techniques to prevent food items from spoiling. E. g. refrigeration, freezing, dehydration, high pressure, irradiation, use of food additives. Because from time of slaughter or harvest, plants and animals undergo deterioration. Biologically active water in tissue of plants and meats. Tissues that have high active water content (red meats and leaf vegetables) will spoil within days. Whereas dry seeds don"t have biologically active water so can be stored for years. Microbial growth, enzymatic reactions and chemical changes, especially oxidation. Content of biologically active water, ph level, temperature & other environmental conditions. Cleaners are amphiphilic compounds with hydrophilic and hydrophobic structures.
