Chemical reaction Involving

Fire Control
and
Food Processing and
Preservation
 What is Fire control?

Fire control is the practice of reducing the heat output of a fire,

reducing the area over which the fire exists, or suppressing or
extinguishing the fire by depriving it of fuel, oxygen, or heat.

The most common way to extinguish fire whether it is a wild fire or

just a accident fire is to extinguish by spraying water but most of
the time normal water is not enough to remove it.
 Harmful Effects

Polluting the air with emissions harmful to human

health .

Releases carbon dioxide which is a key to a

greenhouse gas and it go directly into the
atmosphere.

It can destroy homes of wildlife animals if the

accident happen in the forest.
 BENEFITS
Power for Homes and Industries

Some of the electricity source comes from power plants,

most of which have fire at the core of production. Power
plants use generators that utilize fire for processing.
 What is Food processing and preservation?
• Food processing is the transformation of raw ingredients,
by physical or chemical means into food. And the the
process of treating and handling food in such a way
as to stop or greatly slow down spoilage and prevent
foodborne illness is the Food preservation.
 Harmful Effects

• Some of the food items consist of nitrosamines, a

preservative which has nitrites and nitrates, which mix
with the gastric acids and form cancer-causing agents.
 BENEFITS
Increasing availability and convenience

Food processing allows us to eat a greater variety of foods than

our ancestors. Because we can safely preserve and package foods,
we are able to transport foods from across the globe to our homes.
 Safety
Many processing techniques ensure the safety of foods by reducing the
numbers of harmful bacteria that can cause illness. Other techniques such as
canning, pasteurization and Ultra-High Temperature (UHT) destroy bacteria
through heat treatment.
 Improper Preparation
Improper process conditions, processing environment, wrong ingredient,
and improper balance of processing components may cause mild to
severe contamination in food materials over the time of preservation
process. Contamination can be accessed through different pathways
including biological, chemical, as well as physical ones.
 Artificial Ingredients
The ingredients list on the back of processed food packaging
is often full of unrecognizable substances. Some are artificial
chemicals that the manufacturer has added to make the food
more palatable.
 Sodium Substance

One significant downside is that food processors must often add

salt in the preservation process. Thus, people who eat a lot of
processed foods have much higher sodium levels. Elevated sodium
levels can lead to significant health problems.
 Preserving nutritional quality

Modern preservation methods maintain not only the quality of food, but also its
nutritional properties. Some vitamins, for example, easily lose their nutritional
value during storage, particularly due to oxidation. Preservation and packaging
techniques stabilize these important nutrients.