Give the meaning of the following words
1. Food Preservation
2.Salting -
3freezing
4 drying
5 processing
6 canning
7 Fermentation
Answers
Explanation:
Food Preservation : the colour,taste,and nutritive value of food is also preserved
food products taste for a long period of time shelf life of food product is increased
2.Salting:Salting is the preservation of food with dry edible salt.[1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing. It is one
of the oldest methods of preserving food,[1] and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.
3freezing: Freezing delays spoilage and keeps foods safe by preventing microorganisms from growing and by slowing down the enzyme activity that causes food to spoil. As the water in the food freezes into ice crystals, it becomes unavailable to those microorganisms that need it for growth.
4 drying: Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water
Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results.
5 processing :
Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation.
6 canning : Canning is an important, safe method of food preservation if practiced properly. The canning process involves placing foods in jars and heating them to a temperature that destroys microorganisms that could be a health hazard or cause the food to spoil. Canning also inactivates enzymes that could cause the food to spoil. Air is driven from the jar during heating, and as it cools, a vacuum seal is formed. The vacuum seal prevents air from getting back into the product bringing with it microorganisms to recontaminate the food.
7 Fermentation :Fermentation is a natural process through which microorganisms like yeast and bacteria convert carbs — such as starch and sugar — into alcohol or acids.
The alcohol or acids act as a natural preservative and give fermented foods a distinct zest and tartness.
Fermentation also promotes the growth of beneficial bacteria, known as probiotics.
Probiotics have been shown to improve immune function as well as digestive and heart health (1Trusted Source, 2Trusted Source, 3Trusted Source).
Therefore, adding fermented foods to your diet may benefit your overall well-being.