NFS 2140 Lab 7.docx - Naznin Miah NFS 2140 Lab 7 Food Preservation Introduction/Background The purpose of this lab was to study the methods of food

NFS 2140 Lab 7.docx - Naznin Miah NFS 2140 Lab 7 Food...

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Naznin Miah NFS 2140 11/13/18 Lab 7: Food Preservation Introduction/Background: The purpose of this lab was to study the methods of food preservation. Freezing is one way to preserve food. The very low temperature controls microbial growth. The advantages of freezing is that it is convenient, easy preparation, and minimum loss of the quality of frozen food. The disadvantages of freezing is that there is freeze resistant bacteria, an alteration in the texture of frozen food, flavor change, or color change. Canning is also another way of food preservation. It is commercially sterile, meaning the pathogen and their spores are destroyed. Low acid foods (pH more than 4.5) need pressure canning and high acid food (pH less than 4.5) need water canning. This is to prevent the growth of clostridium botulinum . Dehydration is another way to preserve food by reducing water activity. Dried foods have a long shelf life, easy to transport, and need no energy storage. Apricots, peaches, and grapes are common dried fruits.
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  • Winter '17
  • Canning, Naznin Miah

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