Food Processing (Junior Cert Home Economics): Flashcards
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Purpose of food preservation
Purpose of food preservation
Slows food spoilage
4 causes of food spoilage
4 causes of food spoilage
Enzymes, moulds, yeast, bacteria
Drying removes this condition
Drying removes this condition
Moisture
Dried food examples
Dried food examples
Rice, raisins, herbs
Canning/bottling removes this
Canning/bottling removes this
Oxygen
Canned/bottled examples
Canned/bottled examples
Pickles, chutneys, beans
Chemical preservation removes
Chemical preservation removes
pH and/or moisture
Chemically preserved examples
Chemically preserved examples
Pickles, smoked fish
Vacuum packing removes this
Vacuum packing removes this
Oxygen
Vacuum packed examples
Vacuum packed examples
Fresh meat, rashers
Preservation advantage: shelf life
Preservation advantage: shelf life
Extends shelf life
Preservation advantage: convenience
Preservation advantage: convenience
Makes food more convenient
Preservation advantage: waste
Preservation advantage: waste
Reduces waste
Preservation disadvantage: nutrients
Preservation disadvantage: nutrients
Loss of water-soluble vitamins
Preservation disadvantage: cost
Preservation disadvantage: cost
More expensive than fresh