Food Preservation
foodborne illness
any illness which result from the consumption of food or beverages contaminated with disease-causing microorganisms, chemicals or other harmful substances
sun drying
completed if the temperature is 85 degrees F or higher for several days with humidity
vertical air flow dehydrator
contains heating element and a fan located at the BASE
horizontal air flow dehydrator
contains heating element and a fan located on the SIDE
pathogen
disease causing organism
radiation
energy moving through space in invisible waves
steam blanching
a method involves heating the food with steams; takes one and a half times longer than water blanching
water blanching
a method of blanching using boiling water
canning
a method of preserving food in which the food is processed and sealed in an airtight container
hot pack
involves cooking foods in liquid before packing, followed by the cooking liquid being poured over the food in a jar
blanching
involves scalding food in boiling water or steam for a short time
sulfuring
involves treating the food with fumes from burning sulfur or gaseous sulfur dioxide
sulfating
involves treating the food with sulfate or sulfuric acid
irradiation
means of food preservation used to extend product shelf-life
xrays
occur when the electron beams produced by the electron accelerator are stopped by a metal target
dehydration
one of oldest forms of food preservation
case hardening
outermost portion of food is dried while the interior remains moist
electron beams
produced by an electron accelerator
gamma rays
produced by radioactive substances called radioisotopes
headspace
the area in the jar between the inside of the lid and the top of the food or liquid
microwave blanching
the least effective method because some enzymes may not be inactivated, which could result in off-flavors and loss of texture and color