Commercial Preservation (Leaving Cert Home Economics): Flashcards
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Food preservation definition
Food preservation definition
Process of treating/handling food to prevent spoilage, quality loss & nutritional decline
Blast freezing temperature range
Blast freezing temperature range
-30°C to -40°C
Blast freezing ice crystal advantage
Blast freezing ice crystal advantage
Creates smaller ice crystals, less damage to structure
Fastest commercial freezing method
Fastest commercial freezing method
Cryogenic freezing
Fluidised bed freezing key benefit
Fluidised bed freezing key benefit
Prevents pieces from sticking together
Sterilisation definition
Sterilisation definition
Using heat to destroy bacteria, yeasts, moulds, enzymes
High-acid food pH level for canning
High-acid food pH level for canning
pH 4.6 or lower
Low-acid food canning requirement
Low-acid food canning requirement
Higher temperatures for effective sterilisation
Dehydration definition
Dehydration definition
Removal of water from food to prevent spoilage
Alternative name for accelerated freeze drying
Alternative name for accelerated freeze drying
Lyophilisation
Fermentation definition
Fermentation definition
Microorganisms convert sugars to acids, gases, or alcohol
Lactic acid fermentation produces
Lactic acid fermentation produces
Lactic acid from sugars
Radura symbol purpose
Radura symbol purpose
Shows food has been irradiated
Irradiation shelf life benefit
Irradiation shelf life benefit
Slows ripening in fruits and vegetables
Canning effect on heat-sensitive vitamins
Canning effect on heat-sensitive vitamins
Reduces vitamins B and C