CONSUMER CHEMISTRY, WEEK 2

Learning Task 1 WHERE DO I BELONG

Classify the given preservation methods whether traditional or Industrial Modern preservation methods. Put check where they belong.

Methods Tradition Industrial How to do the process?

of al Modern
Preserva Methods Methods
tion
1. Burial / Most foods can be preserved in soil that is very dry and salty (thus a
desiccant) such as sand, or soil that is frozen. Many root vegetables
are very resistant to spoilage and require no other preservation than
storage in cool dark conditions. If buried on hot coals or ashes, the
heat can kill pathogens, the dry ash can desiccate, and the earth can
block oxygen and further contamination. If buried where the earth is
very cold, the earth acts like a refrigerator.
2. Canning / Canning involves cooking food, sealing it in sterile cans or jars, and
boiling the containers to kill or weaken any remaining bacteria as a
form of sterilization
3.Pasteurization / Pasteurization is a food processing method where a mild heat
treatment is applied to a food to kill harmful bacteria (pathogens) and
extend shelf life
4.Vaccuum Packing / Vacuum packing is a packaging process that preserves food by
creating a vacuum that removes the air before sealing, preventing the
growth of micro-organisms. Food can then be stored for longer,
though vacuum packing is not a substitute for refrigeration or freezing.
5.Pickling Freezing / Pickling is a method of preserving food in an edible anti-microbial
liquid. Pickling can be broadly classified into two categories: chemical
pickling and fermentation pickling. In chemical pickling, the food is
placed in an edible liquid that inhibits or kills bacteria and other micro-
organisms. Typical pickling agents include brine (high in salt), vinegar,
alcohol, and vegetable oil, especially olive oil but also many other oils.
Many chemical pickling processes also involve heating or boiling so
that the food being preserved becomes saturated with the pickling
agent. Common chemically pickled foods include cucumbers,
peppers, corned beef, herring, and eggs, as well as mixed vegetables
such as piccalilli. In fermentation pickling, the food itself produces the
preservation agent, typically by a process that produces lactic acid.
6.Irradiation / technology that improves the safety and extends the shelf life of foods
by reducing or eliminating microorganisms and insects. Like
pasteurizing milk and canning fruits and vegetables, irradiation can
make food safer for the consumer.
7.Modified / packaging system that involves changing the gaseous atmosphere
atmosphere surrounding a food product inside a pack, and employing packaging
materials and formats with an appropriate level of gas barrier to
maintain the changed atmosphere at an acceptable level for
 preservation of the food.

8. Smoking / Smoking is used to lengthen the shelf life of perishable food items.
This effect is achieved by exposing the food to smoke from burning
plant materials such as wood. Smoke deposits a number of pyrolysis
products onto the food, including the phenols syringol, guaiacol and
catechol. These compounds aid in the drying and preservation of
meats and other foods. Most commonly subjected to this method of
food preservation are meats and fish that have undergone curing.
Fruits and vegetables like paprika, cheeses, spices, and ingredients
for making drinks such as malt and tealeaves are also smoked, but
mainly for cooking or flavoring them. It is one of the oldest food
preservation methods, which probably arose after the development of
cooking with fire.
9.Juggling / Meat can be preserved by jugging. Jugging is the process of stewing
the meat (commonly game or fish) in a covered earthenware jug or
casserole. The animal to be jugged is usually cut into pieces, placed
into a tightly-sealed jug with brine or gravy, and stewed. Red
wineand/or the animal's own blood is sometimes added to the cooking
liquid.
10. Biopreservation / The fermentation products as well as beneficial bacteria are generally
selected in this process to control spoilage and render pathogen
inactive.
11.Nonthermal / cutting-edge technology which has gained much attention during the
plasma last decade in the food-processing sector as a promising technology
for food preservation and maintenance of food safety, with minimal
impact on the quality attributes of foods.
12.Drying / drying foods using the power of the sun. Vegetables and fruits are
naturally dried by the sun and wind, but "still houses" were built in
areas that did not have enough sunlight to dry things. A fire would be
built inside the building to provide the heat to dry the various fruits,
vegetables, and herbs.
13.Cooling / Cooling preserves food by slowing down the growth and reproduction
of micro-organisms and the action of enzymes that cause food to rot.
The introduction of commercial and domestic refrigerators drastically
improved the diets of many in the Western world by allowing foods
such as fresh fruit, salads and dairy products to be stored safely for
longer periods, particularly during warm weather.
14.Artificial food / Artificial preservatives are a group of chemical substances added to
additives food, sprayed on the outside of food, or added to certain medications
to retard spoilage, discoloration, or contamination by bacteria and
other disease organisms.
15. Hurdle / Hurdle technology is a method of ensuring the safety of foods by
 technology eliminating or controlling the growth of pathogens, making the food
safe for consumption and extending its shelf life through the
application of a combination of technologies and approaches.

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Yr. & Sec: ______________________________________ Date: ____________________

Learning Task 2 CHECK YOUR UNDERSTANDING

ASSESSMENT 2

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Yr. & Sec: ________________________________ Date: ____________________