Food Preservation Techniques

Probiotics promote the growth of beneficial microorganisms that can improve gut health and enhance food safety.

Freeze-drying removes moisture at low temperatures, which helps minimize the loss of heat-sensitive vitamins and nutrients.

Food preservation extends the shelf life of perishable goods, which minimizes the amount of food that gets wasted.

<p>The FDA mandates that preservatives should not conceal food damage or inferiority and must not adversely affect the nutritive value of food.</p> Signup and view all the answers

<p>GRAS stands for 'Generally Recognized As Safe', indicating that food additives are considered safe by competent scientists under intended usage.</p> Signup and view all the answers

<p>Sodium nitrite/nitrate may increase the potential cancer risk associated with the consumption of processed meats.</p> Signup and view all the answers

<p>While generally safe for most people, sodium benzoate and sulfites may cause adverse reactions in some individuals.</p> Signup and view all the answers

<p>One benefit of fermentation beyond preservation is the enhancement of gut health through the growth of probiotics.</p> Signup and view all the answers

<p>It draws moisture out of the fish's cell tissues, making water unavailable to microorganisms.</p> Signup and view all the answers

<p>It removes water via sublimation from a frozen product, resulting in a light and porous texture.</p> Signup and view all the answers

<p>Irradiation uses high energy rays to eliminate bacteria and insects without altering the food.</p> Signup and view all the answers

<p>Salt creates high osmotic pressure, dehydrates food and microbes by drawing out moisture.</p> Signup and view all the answers

<p>Sugar binds water, making it unavailable for microbial growth and reduces oxygen solubility in moisture.</p> Signup and view all the answers

<p>They interfere with the cell membranes of microorganisms and their enzyme activity.</p> Signup and view all the answers

<p>High pectin content in just ripe fruits helps achieve proper gel formation in jams and jellies.</p> Signup and view all the answers

<p>Just ripe fruits have a higher pectin content, essential for proper gel formation in preserves.</p> Signup and view all the answers

<p>Sodium benzoate and artificial food colorings may exacerbate hyperactivity in young children.</p> Signup and view all the answers

<p>The FDA considers BHA a GRAS (Generally Recognized As Safe) substance in minute quantities.</p> Signup and view all the answers

<p>Ancient methods include curing, smoking, pickling, salting, fermenting, canning, and preserving fruit as jam.</p> Signup and view all the answers

<p>Two modern food preservation techniques are vacuum packing and pasteurization.</p> Signup and view all the answers

<p>The primary goal is to provide consumers with safe, nutritious, and flavorful food options.</p> Signup and view all the answers

<p>Refrigeration is classified as a physical method of preservation by low temperatures.</p> Signup and view all the answers

<p>Chemical preservatives help inhibit spoilage and extend the shelf life of food by preventing microbial growth.</p> Signup and view all the answers

<p>Fermentation is a method that transforms food using microorganisms, enhancing flavor and preservation.</p> Signup and view all the answers

<p>Blanching and dehydration are techniques that help inactivate browning enzymes.</p> Signup and view all the answers

<p>Antioxidants prevent the oxidation of fats and oils, reducing the risk of rancidity and spoilage.</p> Signup and view all the answers

<p>Citric acid and lactic acid are two common acidulants used in food preservation.</p> Signup and view all the answers

<p>Chelation agents bind to metal ions to prevent oxidation in food.</p> Signup and view all the answers

<p>Drying inhibits the growth of spoilage microorganisms by removing water.</p> Signup and view all the answers

<p>Refrigeration slows down the growth of bacteria and enzymatic activity in food.</p> Signup and view all the answers

<p>Vacuum packaging creates a barrier against air and contaminants, reducing spoilage risk.</p> Signup and view all the answers

<p>Gas flushing replaces oxygen in packaging, minimizing oxidative reactions.</p> Signup and view all the answers

<p>The headspace allows for the expansion of the food and the expulsion of gases during processing.</p> Signup and view all the answers

<p>Exhausting expels air and gases from the can, which helps reduce spoilage by removing microorganisms.</p> Signup and view all the answers

<p>Immediate sealing prevents re-contamination of the food by microorganisms in the environment.</p> Signup and view all the answers

<p>Sterilization destroys spoilage microorganisms using steam under pressure, ensuring food safety.</p> Signup and view all the answers

<p>Cooling can be done using air or water to rapidly reduce the temperature of the containers.</p> Signup and view all the answers

<p>Drying uses unconventional energy sources like sunlight, while dehydration applies artificial heat under controlled conditions.</p> Signup and view all the answers

<p>It utilizes natural sunlight and air, reducing the need for expensive equipment or energy sources.</p> Signup and view all the answers

<p>Labels usually display the nutritional characteristics of the food inside the container.</p> Signup and view all the answers