PRESERVATION

Question 1

What is preservation

Answer 1

Allows food to be stored for long time without going off

Transported long distances without decay

Surplus food - time of shortage

Question 2

Canning

Answer 2

Heating to 120 degrees for 10 minutes

Sterilise and kill spores

Food added before being filled with liquid

Sealed under vacuum

Alters flavour

Question 3

Pasteurisation

Answer 3

Heating liquid to 72 degrees for 15 seconds

Rapidly cooled to 10 degrees

Kills bacteria

Question 4

Bottling

Answer 4

Fruit and veg in bottles

Water/ liquid added

Heated in oven

Lid on for air right seal

Question 5

UHT

Answer 5

130- 150 degrees for 1-3 seconds

Microorganisms/ enzymes are killed

Little change to colour/ flavour

Question 6

Sterilisation

Answer 6

Heated to 104 degrees for 40 minutes

Microorganisms/ enzymes killed

Does change flavour

Question 7

Freezing

Answer 7

-18 degrees

Star system - * 1 week ** 1 month *** 18 weeks

Question 8

Types of freezing

Answer 8

Plate freezing - flat products frozen between two plate
(Burgers)

Blast freezing - freezing air blasted over irregular shaped foods
(Fruit/ veg)

Cryogenic/ immersion freezing - food immersed/ sprayed with liquid nitrogen used with delicate foods
Expensive
(Raspberries)

Question 9

Chilling

Answer 9

Short term

Temporary

Reduces bacterial growth

Question 10

Drying

Answer 10

Removing moisture

Bacteria can’t grow as need moisture to grow

Raisins