Food Preservation (Junior Cert Home Economics): Revision Notes

Food Preservation

Food Preservation Methods

Definition:

Food preservation slows food spoilage caused by enzymes, moulds, yeast, or bacteria by altering the conditions they need to grow.

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Methods of Food Preservation:

Drying:

• Condition Removed: Moisture
• Examples: Rice, raisins, herbs.

Canning and Bottling:

• Condition Removed: Oxygen
• Examples: Pickles, chutneys, beans.

Chemical Preservation:

• Condition Removed: pH and/or moisture.
• Examples: Pickles, smoked fish.

Vacuum Packing:

• Condition Removed: Oxygen
• Examples: Fresh meat, rashers.

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Advantages of Food Preservation:

• Extends shelf life.
• Makes food more convenient.
• Reduces waste.

Disadvantages of Food Preservation:

• Loss of some nutrients, like water-soluble vitamins.
• Can be more expensive than fresh foods.