Effects of Preservation Processes on Food

Question 1

dehydration

Answer 1

food becomes light
colour darkens
weighs less
can be safely stored for a long time

fibre is removed

flavour is often intesified
water soluble vitamins are lost

Question 2

freezing

Answer 2

faster freezing does less damage to food
food expands
texture usually becomes soft or limp
freezer burn

if snap frozen water soluble is kept
longer its frozen the more vitamins lost

Question 3

heat

Answer 3

some water soluble vitamins destroyed
fruit and veg can lose their colour and go soft
texture is soft and freshness is not maintained
food has high moisture content

Question 4

addition of chemicals (salt, sugar, acid)

Answer 4

sugar makes product energy dense
water soluble vitamins usually destroyed
acid can damage enamel on teeth
high salt and sugar is unhealthy
vegetbales go soft, lose colour and crispyness