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  • CONSUMER CHEMISTRY REVIEWER Week 6

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    happi ly
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    This document discusses various methods of food processing and preservation, including canning, freezing, cold storing, dehydrating, and sealing. Canning uses heat to kill pathogens but can lead to loss of vitamins. Freezing lowers temperature to inhibit microorganism growth but can cause flavor and nutrient deterioration over time. Dehydrating removes water to prevent microbe growth but also leads to vitamin loss. The document also provides guidelines for proper food storage and highlights the five most essential nutrients the body absorbs: proteins, carbohydrates, fats, vitamins, and minerals.

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    CONSUMER-CHEMISTRY-REVIEWER-Week-6

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    This document discusses various methods of food processing and preservation, including canning, freezing, cold storing, dehydrating, and sealing. Canning uses heat to kill pathogens but can lead to loss of vitamins. Freezing lowers temperature to inhibit microorganism growth but can cause flavor and nutrient deterioration over time. Dehydrating removes water to prevent microbe growth but also leads to vitamin loss. The document also provides guidelines for proper food storage and highlights the five most essential nutrients the body absorbs: proteins, carbohydrates, fats, vitamins, and minerals.

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    6 views2 pages

    CONSUMER CHEMISTRY REVIEWER Week 6

    Uploaded by

    happi ly
    This document discusses various methods of food processing and preservation, including canning, freezing, cold storing, dehydrating, and sealing. Canning uses heat to kill pathogens but can lead to loss of vitamins. Freezing lowers temperature to inhibit microorganism growth but can cause flavor and nutrient deterioration over time. Dehydrating removes water to prevent microbe growth but also leads to vitamin loss. The document also provides guidelines for proper food storage and highlights the five most essential nutrients the body absorbs: proteins, carbohydrates, fats, vitamins, and minerals.

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    © All Rights Reserved
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    CONSUMER CHEMISTRY REVIEWER Canning

    Week 6 – 7 (?)
    - Employ a thermal process that
    Factors affecting the shelf-life of kills pathogens
    food - Products decrease total
    phenolic and flavonoid
    1) Freshness
    content
    2) Weather
    3) Humidity level Freezing
    4) Temperature
    - Lowers the temperature in
    5) Food itself
    order to inhibit the growth of
    Food preservation – lengthening the microorganisms the food’s
    shelf-life degeneration
    - Flavor deterioration,
    Food processing – on how it is made
    degradation of pigments and
    Difference is shelf-life vitamins are two changes

    Food is a system that contains many PROS AND CONS


    components namely proteins, fats,
    Canning
    carbohydrates, and water. In the
    course, that food is processed and - Lead to loss of high sensitive
    preserved. vitamins, during heating
    o Chemical change causes a Freezing
    major change in food/new
    - Stores food for long periods,
    product
    food that meet air are subject
    to freezer burn
    Different Types of Food Processing Cold Storing
    and Changes Caused
    - Fruits such as bananas give off
    Pickling ethylene gas, makes things
    around it ripen faster
    - Use of acid usually vinegar or
    brine solution Dehydrating
    - Changes in texture,
    - Prevents the growth of
    appearance, flavor and
    microbes due to the
    acidity happens
    elimination of water
    Drying - Leads to loss of vitamins
    - A.K.A dehydrating, remove Avoid Food Poisoning and Other
    excess water or moisture Stomach Diseases
    - Bacteria and other
    Guidelines to storing food:
    microorganisms that may
    cause spoilage - Separate cooked and raw
    - Change in appearance, meat
    texture, weight, nutrients - Raw meat, fish, and poultry
    - Maillard reaction or browning should be stored in clear
    (baking soda, salt) containers
    - Cool any cooked food first
    Sealing
    before storing them in the
    - Oils, fats, and vacuum seal refrigerator
    - Reduction of oxidation rate - Always follow storage
    that speeds up spoilage instructions
    - Be mindful of the expiration
    dates
    - Food prepared for buffets or
    parties should be stored in
    commercial food pans for no
    longer than 4 hours unless
    they’re kept warm
    Help Stop the Growth of Bacteria
    Need to refrigerate:
    - Cooked meats
    - Foods with a “use by” label
    - Cooked food
    - Leftover pizza
    - Dessert
    Increase Shelf Life
    - Keeping food in the wrong
    condition only express it to
    premature spoilage
    Food Utilization – ability of individuals
    to make good use of the food they
    access and how can this be
    achieved
    - To make sure that nutritional
    and psychological necessities
    are met, have a suitable diet,
    proper hygiene health care
    5 Most Essential Nutrients Absorbed
    By The Body
    1) Proteins – the body’s building
    block
    Meat, Fish, Eggs

    2) Carbohydrates – fuel the body


    especially the central nervous
    system and brain –
    Rice, White Bread

    3) Fats – energy source –


    Butter, Cheese

    4) Vitamins – fighting off diseases,


    staying healthy –
    Fruits, Vegetables

    5) Minerals – maintaining strong


    bones and teeth, staying
    property hydrating and
    regulating metabolism –
    Meat, Fish, Fruits, Vegetables

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