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Explain the effect of each of the following in relation to the processing of vegetables and fruit: Canning: Dehydration: - Leaving Cert Home Economics - Question 7 - 2021
Question 7
Explain the effect of each of the following in relation to the processing of vegetables and fruit: Canning: Dehydration:
Worked Solution & Example Answer:Explain the effect of each of the following in relation to the processing of vegetables and fruit: Canning: Dehydration: - Leaving Cert Home Economics - Question 7 - 2021
Step 1
Canning:
Answer
Canning involves sealing fruits and vegetables in airtight containers and heating them to destroy microorganisms. This process results in several changes:
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Loss of Water Soluble Vitamins: Canning can destroy some vitamins, especially those dissolved in water, such as vitamin C and certain B vitamins.
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Change in Colour: The heating process can alter the natural colors of fruits and vegetables, often making them appear duller.
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Change in Texture: The canning process softens the texture of vegetables, making them less crunchy compared to their fresh counterparts.
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Change in Flavour: The flavour may also change due to the cooking and preservation process, sometimes resulting in a sweeter profile when syrup is used.
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Destruction of Micro-organisms and Enzymes: Canning effectively kills harmful bacteria and enzymes that could spoil the food, extending its shelf life.
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Increased Sugar Content: When fruits are canned in syrup, the sugar content increases, affecting nutritional value.
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Increased Salt Content: If canned in brine, the salt content may be higher, which is something to watch for in dietary concerns.
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Fat Content: Canned vegetables can have added fat if preserved in oil.
Step 2
Dehydration:
Answer
Dehydration is the process of removing moisture from fruits and vegetables to inhibit the growth of microorganisms. The effects include:
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Loss of Vitamin B Group, A, and E: Vitamins are often sensitive to heat and light; therefore, their levels can decrease during dehydration.
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Change in Colour: Dehydrated fruits and vegetables tend to lose their vibrant colors, often becoming darker or more muted.
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Change in Texture: The removal of moisture alters the texture, resulting in a chewy or leathery consistency for dried fruits and vegetables.
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Change in Flavour: Dehydration can concentrate the natural sugars, leading to a sweeter flavor, but it may also alter the more delicate flavours.
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Prevention of Micro-organism Growth: By removing moisture, dehydration inhibits the growth of bacteria and molds, which can help in long-term storage.
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High Sugar Content: Dried fruits can be high in sugar due to the concentration of natural sugars after moisture removal.