Preservation processes Flashcards
1
Q
What are preservation processes for
A
- essential to reduce waste
- allows extended self-life
- creates a food-safe environment
2
Q
What are perishable foods?
A
- some foods are more susceptible to spoilage
- have a high water content
- includes: meats, fish, poultry, milk product, eggs, some fruits and vegetables
- needs refrigeration at less than 4°c or frozen below -18°c
- generally have self-life of fewer than 2 weeks
3
Q
What are semi-perishable foods?
A
- foods that can spoil but can last several weeks or potentially months
- lower water content
- some fruit/vegetables, nuts, breads and cakes
- some require refrigeration (depending on the climate)
- refrigeration can halt ripening of certain fruit (avocado)
4
Q
What are non-perishable foods?
A
- very low water content
- includes: flour, sugar, dried beans or fruit, canned products, pasta, noodles, dried herbs and spices
- when opened refrigeration is recommended for some foods as they become perishable.
5
Q
Explain food protection- a comparison.
A
- extending shelf-life is a goal for more sustainable food consumption
- processing can not just change the shelf-life nut the nutritive value and sensory properties.
Example:
vegetables can be purchased in several different ways to extend shelf-life and for added convenience.
6
Q
What is the result of removing water from foods?
A
- makes food smaller and lighter
- does not need to be refrigerated
- used in camping, hiking, backpacking and army
- slows down enzymic reactions
- helps prevent spoilage by microorganisms
