Podcast
Questions and Answers
What is the primary purpose of asepsis in food preservation?
What is the primary purpose of asepsis in food preservation?
Which of the following is NOT a common method used for drying foods?
Which of the following is NOT a common method used for drying foods?
Which of the following foods are typically suitable for sun-drying?
Which of the following foods are typically suitable for sun-drying?
What is a key limitation of sun-drying as a food preservation method?
What is a key limitation of sun-drying as a food preservation method?
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Which of the following is NOT a reason why dried foods are preserved?
Which of the following is NOT a reason why dried foods are preserved?
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Which of the following is a common food preservation method that is not discussed in the text?
Which of the following is a common food preservation method that is not discussed in the text?
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What is the primary purpose of packaging in the context of food preservation?
What is the primary purpose of packaging in the context of food preservation?
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Which of the following food preservation methods is considered the oldest and simplest?
Which of the following food preservation methods is considered the oldest and simplest?
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Which of the following factors is NOT important for successful sun-drying of foods?
Which of the following factors is NOT important for successful sun-drying of foods?
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What is the primary mechanism by which drying preserves food?
What is the primary mechanism by which drying preserves food?
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Study Notes
Meat Salting
- Prepared meats are soaked in 10% salt-water brine for several weeks to preserve them.
Fish Salting
- Fresh fish are gutted and washed with water before coarse salt is rubbed into their gills, mouth, and scales.
- Layers of fish are alternated with layers of salt and covered with dry matting, then left to stand for 3-5 days.
- The pile is turned over and left for an additional 3-5 days.
Sugaring
- Sugars like glucose or sucrose preserve food by making water unavailable to microorganisms.
- Sugars have an osmotic effect that inhibits microbial growth.
- Examples of food preserved by high sugar concentrations include sweetened condensed milk, fruits in heavy sugar syrup, jams, jellies, and marmalades.
Pickling
- Pickling uses a combination of salt and acid, like acetic acid (vinegar), to preserve food.
- Microorganisms do not grow well in acidic solutions.
- Pickling is commonly used to produce "pickles" or pickled cucumbers and onions.
Drying
- Drying involves washing, peeling, preparing, and spreading food on flat bottom trays, then drying under the sun.
- Fruits, vegetables, fish, and shrimps can be dried using the sun or mechanical driers.
- Dried foods are compact, lightweight, and do not require refrigeration.
- Dried foods should be stored in airtight containers to prevent moisture from rehydrating the products.
Salting
- Salting is an ancient preservation technique that uses salt or a strong salt solution to preserve food.
- Salt has three effects: it causes high osmotic pressure, dehydrates foods, and ionizes to yield the chloride ion, which is harmful to microorganisms.
- Dry salting is used in India for the preparation of tamarind, raw mango, amla, fish, and meat.
- Salting can preserve food for years.
Asepsis
- Asepsis deals with the prevention of microbial contamination of fresh or processed foods.
- Packaging of foods is a widely used application of asepsis.
Drying
- Drying is the oldest and simplest way of preserving food.
- Drying involves the removal of water to prevent microbial growth and enzyme activity.
- Moisture from food can be removed by sun-drying or modern artificial methods.
- Grains and nuts were the first foods to be dried under the sun and air.
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Description
Test your knowledge on various food preservation techniques including meat salting, fish salting, and sugaring. Learn about the process of soaking meats in salt-water brine, rubbing salt into fish, and withdrawing water from microbial cells through sugaring.
