Tuesday, 20 November 2012

Year Six - The way to preserve food ( Part 3 )

4. Drying

   - removes most water from food. Most bacteria die or become inactive when
     the food is dried.

5. Vacuum packing

   - keeps food by sucking air out from its packaging. Food is thus prevented
     from spoiling because there is no air.

6. Pasteurization

   - heating food to a certain temperature for some time followed by rapid
     cooling. Heating at such high enough temperature kills most bacteria.
     However,it does not affect the taste and nutritional value of the food.
7. Waxing

   - fruit and vegetables is also common.Apples,Oranges,Eggplants and Tomatoes
     are dipped into liquid wax to prevent growth of fungi and loss of moisture.

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