food technology?

Question

hi to all! :) any known food technology regarding food preparation or food preservation? or any techniques in helping to preserve or prepare food.

Answer 1

Here are the types of food preservation methods that we commonly use.

1.Refrigeration and freezing
2.Canning
3.Irradiation
4.Dehydration
5.Freeze-drying
6.Salting
7.Pickling
8.Pasteurizing
9.Fermentation
10.Carbonation
11.Cheese-making
12.Chemical preservation



Canning Basics for Preserving Food
What does canning do?

Canning is an important, safe method for preserving food if practiced properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms.
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Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as Scotch whiskey and lapsang souchong tea are also smoked.
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Salting, especially of meat, is an ancient preservation technique. The salt draws out moisture and creates an environment inhospitable to bacteria. If salted in cold weather (so that the meat does not spoil while the salt has time to take effect), salted meat can last for years. Today, salting is still used to create salt-cured "country ham" found widely in the southern United States, dried beef (which you can buy in jars at most grocery stores), and corned beef and pastrami, which are made by soaking beef in a 10-percent salt water brine for several weeks.
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Pickling
Pickling was widely used to preserve meats, fruits and vegetables in the past, but today is used almost exclusively to produce "pickles," or pickled cucumbers. Pickling uses the preservative qualities of salt (see above) combined with the preservative qualities of acid, such as acetic acid (vinegar). Acid environments inhibit bacteria. To make pickles, cucumbers are soaked in a 10-percent salt water brine for several days, then rinsed and stored in vinegar to preserve them for years.
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Pasteurizing
Pasteurization is a compromise. If you boil a food you can kill all bacteria and make the food sterile, but you often significantly affect the taste and nutritional value of the food. When you pasteurize a food (almost always a liquid), what you are doing is heating it to a high enough temperature to kill certain (but not all) bacteria and to disable certain enzymes, and in return you are minimizing the effects on taste as much as you can. Commonly pasteurized foods include milk, ice cream, fruit juices, beer and non-carbonated beverages. Milk, for example, can be pasteurized by heating to 145 degrees F (62.8 degrees C) for half an hour or 163 degrees F (72.8 degrees C) for 15 seconds.
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Irradiation

Nuclear radiation is able to kill bacteria without significantly changing the food containing the bacteria. So if you seal food in plastic and then radiate it, the food will become sterile and can be stored on a shelf without refrigeration. Unlike canning, however, you do not significantly change the taste or texture of the food when you irradiate it.
The FDA recently approved the irradiation of beef, and the irradiation of chicken has been approved for some time. Irradiation of these meats could prevent many forms of food poisoning. However, many people have a significant problem with the words "nuclear radiation." Therefore, irradiated food is not very common in this country.

Answer 2

well I heard of a thing called fridge which preserves the food by keeping it cold. they say some even have a special compartment which freezes the food!
I'm working on a project which I call the microwaver which shortens the time to heat things. instead of fire lets use waves!

Answer 3

They are nutritious for ones system. A lot of them usually are grain, fruits, fruit and vegetables in addition to tons more which might be at the bottom on the meal pyramid. Check it out yourself!

Answer 4

visit www.nraef.org