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