history and trends of food preservation introduction to food preservation
TRANSCRIPT
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History and Trends of Food
PreservationIntroduction to Food Preservation
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Objectives Student’s will be able to:
Define food preservation
Summarize five common historical methods of food preservation
Describe current technologies for food preservation
Discuss current trends in food preservation
Identify why we need to preserve food
Discuss why some people preserve their own food
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Activity
Why does fresh bread go bad?
Why do fresh donuts go bad?
Why do packaged bread or donuts not go bad?
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Food Preservation
Methods of treating foods to delay the deterioration of the food.
Changing raw products into more stable forms that can be stored for longer periods of time.
Allows any food to be available any time of the year in any area
of the world.
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Historical Methods of Food PreservationPrimitive and tedious
methodsDryingSaltingSugaringPicklingCold storage
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Drying
Used to preserve fruit, vegetables, meats, and fish.
Mainly used in the south – warmer climate.
Causes the loss of many natural vitamins.
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Salting
Used extensively for pork, beef, and fish.
Costly due to high price of salt.
Done mainly in cool weather followed by smoking.
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Sugaring
Used to preserve fruits for the winter.
Jams and jellies.Expensive because sugar was scarce commodity in early America.
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Pickling
FermentingUsed to preserve vegetables.Use mild salt and vinegar
brine. Increases the salt content
and reduces the vitamin content of the food.
Oldest form of food preservation.
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Cold Storage
Used extensively in the northern U.S.
Root cellars were used to store vegetables at 30-40 degrees F.
Root cellars were replaced by ice boxes in the mid 1800’s.
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Factors Affecting Diet – Colonial TimesWhere you lived.Long winters in the
north led to different diets in in the south.
Nutritious diets were unknown to early Americans.
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Reasons for Dietary deficiencies
Fruits and vegetables were available only during short seasons.
Inadequate and time consuming food preservation methods.
Lack of facilities for rapid transport of food from long distances.
Contamination of food supplies.
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Diet Today
We can eat fresh vegetables from anywhere in the world today!!BananasStrawberriesPineapples
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Factors that Changed Food Science TechnologyCanning – revolutionized food
preservation and made it more available.
Commercial freezing and refrigeration – allowed preservation of meats.
Refrigerated rail cars and trucks – increased the availability of fresh fruits, vegetables and meats.
Food preservatives.
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Food PreservativesRetard or reduce the growth of
undesirable microorganisms, mold and bacteria.
Do not affect from food texture or taste.
Safe for human consumption.Extend shelf-life of food.
Shelf-life – length time before a food product begins to spoil.
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Today’s Food Industry
Improvements have led to the replacement of the housewife as the major preparer or food preserver.
Today it is done by machine and shipped to stores all over the world.
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Food preservation is needed, especially today with the large world population.
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Current Technologies in Food Preservation
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Activity
List the foods you like to eat all year.
Use this list to eliminate foods that were not available 10,20,30 years ago.
Eliminate foods not available in your area.
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Types of Food ProcessingHeatingBlanchingVacuum PackagingDryingRefrigerationFreezingChemicals
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HeatingStarted in 1800’s.Known as canning – putting
hot food in jars to seal.Food is cooked to extremely
high temperatures, put into jars and lids are placed on them.
Lids are sealed from the heat and this prevents bacteria from growing and spoiling the food.
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Blanching
Used for vegetables.Heat the food with steam
or hot water to 180-190 degrees F.
This prevents bacteria from growing.
Hot food is cooled in ice water.
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Benefits of Blanching Shrinks the product, better for
filling the container. Destroys enzymes in the food. Fixes the natural color of
vegetables – holds their color.
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Vacuum PackagingRemoves oxygen.Oxygen reacts with
food causing undesirable changes in color and flavor.
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DryingOldest form of food preservation.Methods
Sun dryingHot air drying – mechanical
dehydratorFluidized-bed dryingDrum drying – milk, fruit, veg.
juices, cerealsSpray drying – milk, eggs, coffee,
syrupsFreeze drying - Puff drying – Fruit or vegetable
juices
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Refrigeration
Early time, ice and snow was used.
Now the most popular method of food preservation.
85% of all foods are refrigerated.
Greatly changed our eating habits.
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Freezing
Used by Eskimos and Indians
Frozen foods are a staple in every American home.
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Chemicals
Salt was first chemical used to preserve foods.
NaCl – salt; makes water unavailable to microorganisms.
Changes the pH of the food not allowing microorganisms to live.
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Chemical Additives sodium nitrate
fatty acidssulfur dioxide
sorbic acid diethyl pyrocarbonate
oxidizing agentsbenzoatesantibiotics
antioxidants
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Salt
Oldest known food additive.Used in meats, cheeses,
bread.Americans consume 10-12
grams per day; 10 pounds per year.
Prevents spoilage.
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Salt
3 basic propertiesFlavorProtein extractionMicrobial control
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Trends in Food Science
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Scope of Food IndustryLargest industry in U.S.Employs 14,000,000 people.Includes agricultural
production, fishing, processing, transportation, wholesaling, retailing, warehousing, containerizing.
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Scope of Food IndustryRelated to all other
industries.Most important industry
to man.Americans spend $100
billion annually for food; 1/5 of all spending.
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World Trends Affecting Food ScienceIncrease in world’s
population is faster than increase in food supplies.
Worsening worldwide food situation – large exports of grain; decrease in U.S. food reserves.
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World Trends Affecting Food ScienceScientists must obtain
high productivity from small amounts of land.
Large food demand, small food supply.
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What is the SupermarketA business that allows
for greater varieties of products and product forms, prepared foods, automatic vending, fast-order foods.
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Development of the SupermarketExpanded food industryLarge food stores and
transportation has led to large shopping centers
Offers lower prices, bigger selections
Wal-mart, Target, SAMS
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Activity: Reasons for Food Preservation at home
Discuss why some people preserve their own food.
To save money
To avoid chemical preservatives
To avoid chemicals(fertilizers, hormones, etc.) added to food while growing