Photo AI
Preservation aims to ensure that the colour, flavour, texture and nutritive value of the preserved food is as near as possible to the fresh food - Leaving Cert Home Economics - Question 2 - 2005
Question 2
Preservation aims to ensure that the colour, flavour, texture and nutritive value of the preserved food is as near as possible to the fresh food. Nutritional Value ... show full transcript
Worked Solution & Example Answer:Preservation aims to ensure that the colour, flavour, texture and nutritive value of the preserved food is as near as possible to the fresh food - Leaving Cert Home Economics - Question 2 - 2005
Step 1
the effects of freezing on the Vitamin C content of peas
Answer
Freezing has a negative effect on the Vitamin C content of peas. According to the table, the Vitamin C has been reduced from 25 mg in fresh peas to 21 mg in frozen peas. This reduction is largely due to the sensitivity of Vitamin C to temperature changes during the freezing process; high temperatures can degrade this water-soluble vitamin.
Step 2
the effects of canning on the Vitamin C, the Sodium and the Thiamine content of peas
Answer
The process of canning significantly affects the Vitamin C, Sodium, and Thiamine levels in peas:
-
Vitamin C: The Vitamin C content drops drastically from 25 mg in fresh peas to 8 mg in canned peas. This loss occurs due to the high temperatures used during the canning process, which can destroy this sensitive vitamin.
-
Sodium: The Sodium content increases considerably from 5 mg in fresh peas to 230 mg in canned peas. This increase is often due to the addition of salt during the canning process, which acts as a preservative.
-
Thiamine: The Thiamine content shows a slight decrease from 0.32 mg in fresh peas to 1.6 mg in canned peas. While this seems counterintuitive, high temperatures can cause the Thiamine to be unstable, although some may remain due to the conditions of the canning process.
Step 3
Profile a food of your choice that has been processed to extend the shelf life.
Answer
One example of a food that has been processed to extend its shelf life is canned tomatoes.
(i) Stages of Production: The production process for canned tomatoes involves several stages including harvesting ripe tomatoes, washing and sorting them, blanching (to stop enzymatic action), cutting them into pieces, and adding preservatives before sealing them in cans and sterilizing.
(ii) Packaging: Canned tomatoes are packaged in metal cans, which are designed to prevent light and air from entering, thus extending shelf life. The packaging process ensures that the cans are sealed tightly to avoid contamination.
(iii) Labelling: The labelling on canned tomatoes includes important information such as the expiration date, nutritional information, and storage instructions. Clear labelling helps consumers understand how to store the product and what it contains.