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    Unit 4

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    kalaivani_kv
    The document discusses food preservation methods. It begins by explaining food spoilage characteristics like unpleasant smells, tastes, colour changes, and mold growth. It then discusses the purposes of food preservation, which are to keep food fresh for longer, increase shelf life, and allow for easy storage, transport, and consumption of food from other places. Various food preservation methods are outlined, including drying, bottling and canning, cooling and refrigeration, freezing, pickling, salting, waxing, vacuum packaging, pasteurizing, and smoking. Common examples are provided for each method. The document stresses that preserved foods are not healthier than fresh foods.

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    Unit 4

    Uploaded by

    kalaivani_kv
    226 views5 pages
    The document discusses food preservation methods. It begins by explaining food spoilage characteristics like unpleasant smells, tastes, colour changes, and mold growth. It then discusses the purposes of food preservation, which are to keep food fresh for longer, increase shelf life, and allow for easy storage, transport, and consumption of food from other places. Various food preservation methods are outlined, including drying, bottling and canning, cooling and refrigeration, freezing, pickling, salting, waxing, vacuum packaging, pasteurizing, and smoking. Common examples are provided for each method. The document stresses that preserved foods are not healthier than fresh foods.

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    The document discusses food preservation methods. It begins by explaining food spoilage characteristics like unpleasant smells, tastes, colour changes, and mold growth. It then discusses the purposes of food preservation, which are to keep food fresh for longer, increase shelf life, and allow for easy storage, transport, and consumption of food from other places. Various food preservation methods are outlined, including drying, bottling and canning, cooling and refrigeration, freezing, pickling, salting, waxing, vacuum packaging, pasteurizing, and smoking. Common examples are provided for each method. The document stresses that preserved foods are not healthier than fresh foods.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    226 views5 pages

    Unit 4

    Uploaded by

    kalaivani_kv
    The document discusses food preservation methods. It begins by explaining food spoilage characteristics like unpleasant smells, tastes, colour changes, and mold growth. It then discusses the purposes of food preservation, which are to keep food fresh for longer, increase shelf life, and allow for easy storage, transport, and consumption of food from other places. Various food preservation methods are outlined, including drying, bottling and canning, cooling and refrigeration, freezing, pickling, salting, waxing, vacuum packaging, pasteurizing, and smoking. Common examples are provided for each method. The document stresses that preserved foods are not healthier than fresh foods.

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    UNIT 4: FOOD PRESERVATION

    Unpleasant smell

    Food Spoilage

    Spoiled food characteristics

    Unpleasant taste Colour change Texture change Mouldy

    Prevent growth of microorganism B Food Preservation Purpose Keep food last longer

    Increase shelf-life of food

    Importance of Food Preservation

    Easy storage in small containers Reduce food wastage Provide constant food supply Easy transportation to far away places Consume food from other places

    * Note: Preserved food is not healthier than fresh food

    Fish Vegetables Fruits

    Removes water from food Changes taste & texture


    a

    Prevent / delay bacteria or fungal growth


    c d

    Oven drying Sun drying Dehydrator Drying methods

    Examples Meat
    e a

    Drying Boiling
    2

    Kills microorganisms
    a a b c

    Food boiled then kept in freezer Taste and texture retained

    Can store food for a long time

    Bottling & Canning


    a

    C
    6

    Food Preservation Methods

    Cooling / Refrigeration
    b

    a a

    Slows down growth & action of microorganism

    Tastes changes, nutrients lost

    Food immediately stored in airtight bottle or can

    Food cooked at high temperature to kill microorganism


    c

    4 5

    Freezing Pickling
    a c b a ba

    Food kept in refrigerator at temperature 0oC 5oC Stops completely growth & action of microorganism Food kept in in freezer at temperature -15 oC

    Examples

    Fruits Vegetables Vinegar (sour)

    Soaking solutions

    Sugar solution (sweet)

    Salt solution (salty)

    Soaking food in substance that stops growth of microorganisms

    Taste, texture & nutritional value retained

    Nuts

    Meat

    Powdered milk Stops growth of microorganisms

    Sausage

    Examples
    c b a

    Removes air from airtight bags or bottles


    a a

    Adding large amount of salt to food


    a a

    Dries food by drawing water from food

    b a c d

    Vegetables Fruits
    e d a

    Stops growth of microorganisms

    Fish

    Vacuum Packaging
    Dipping / spraying with wax Makes fruits shiny Prevents growth of moulds Prevents water loss from fruits and vegetables Banana Sausage Examples
    d

    Examples
    7 f

    Salting
    8

    Examples

    C
    11

    a c a b a

    Waxing
    a

    Food Preservation Methods

    Vegetables

    Fruits

    Egg

    Coats food with waxy layer

    9 10 9

    Pasteurizing
    a d b a

    Smoking
    Examples

    c a

    Food cooked at high temperature for a few seconds to kill microorganisms

    Fish Oyster Beef Enhances taste & flavour Preserve food by coating it with smoke
    c a b a

    a a

    Fruit juices Milk Flavour and taste retained

    Dries food using fire smoke

    Food is cooked and immediately pasteured

    UNIT 5: WASTE MANAGEMENT


    Paper materials Plastic materials

    Domestic waste Waste types and sources Organic waste

    Glass materials Metal objects Food residues Leftover food Decaying fruits

    Chemical waste

    Decaying vegetables Dead / unused animal organs

    Pesticide residue Fertilizer residue

    Domestic Mining
    Detergent Sewage

    Agriculture

    Open burning
    Toxic chemicals Sludge

    Motor vehicles

    Factories

    Toxic gas Toxic chemicals Acidic gas Toxic gas Smoke Toxic gas Smoke

    Lead particles

    B Improper waste disposal

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