- "Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats." - "This slows down the decomposition and rancidification process."
The chemical and microbial factors that affect the useful life of food products.
Microorganisms: This topic covers the types of microorganisms that can affect the shelf life of food, such as bacteria, yeast, and mold.
pH: The pH of a food can impact the growth of microorganisms and the shelf life of the product.
Water activity: This refers to the amount of "free" water in a product, which can also have a significant impact on microbial growth and shelf life.
Packaging: The type of packaging used for a product can influence its shelf life, as can the way in which it is stored and transported.
Chemical preservatives: There are a variety of chemical preservatives that can be used to extend the shelf life of products, such as sulfites, benzoates, and sorbates.
Antioxidants: Certain antioxidants, such as ascorbic acid and vitamin E, can help prevent spoilage due to oxidation.
Enzymes: Enzymatic activity can cause changes in texture, color, and flavor, which can impact the shelf life of a product.
Processing methods: The methods used to cook or process a food can also affect its shelf life, as can the conditions it is exposed to during processing.
Storage conditions: The way a product is stored can have a significant impact on its shelf life, such as temperature, humidity, and exposure to light.
Quality control: Quality control measures can be implemented to ensure that products are made and stored in a way that maximizes their shelf life.
Shelf life testing: There are various methods used to test the shelf life of products, including sensory evaluation, microbiological testing, and chemical analysis.
Food safety: Ensuring safety procedures are in place to prevent the growth of potentially harmful bacteria and pathogens in food products is also essential in understanding food shelf life.
Gases and their impact: Gases such as carbon dioxide and oxygen can impact a food's shelf life, hence understanding the chemical and physical processing of gases is important.
Synergistic effect: Understanding how the different components (water activity, pH, storage conditions etc) work together in promoting a good or bad impact on the food shelf life.
Degradation mechanisms: These are the various ways in which foods degrade over time, such as enzymatic, microbial, or chemical reactions. It is important to understand the mechanisms behind these degradations to ensure that we can safeguard against them.
Microbial spoilage: Caused by the growth and activity of microorganisms, resulting in changes in appearance, texture, flavor, and odor.
Oxidative rancidity: Caused by the reaction of highly unsaturated fatty acids with oxygen, resulting in foul odor, taste, and discoloration.
Hydrolytic rancidity: Caused by the breakdown of fats by enzymes or hydrolysis, resulting in sour taste and rancid odor.
Enzymatic browning: Caused by the reaction of enzymes with oxygen, resulting in discoloration and flavor changes.
Maillard reaction: A non-enzymatic reaction between reducing sugars and amino acids, resulting in flavor, color, and aroma changes.
Protein denaturation: Occurs when the protein molecules lose their structure and functionality due to chemical or physical factors, resulting in tough texture and off-flavors.
Moisture loss: Occurs due to evaporation or migration of water molecules from the food, leading to changes in texture, flavor, and nutrition.
Crystallization: Caused by the formation of crystals in the food due to changes in temperature, leading to changes in texture and flavor.
Polymerization: Caused by the formation of long chains of molecules due to heat, resulting in changes in texture and color.
Chemical reactions: Caused by the interaction of food components with other substances, resulting in changes in color, taste, and odor.
- "By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems." - "Improve food security and nutrition and contribute towards environmental sustainability."
- "Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation."
- "Preserving fruit by turning it into jam, for example, involves boiling, sugaring, and sealing within an airtight jar."
- "Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods."
- "Some methods of food preservation are known to create carcinogens." - "In 2015, the International Agency for Research on Cancer of the World Health Organization classified processed meat—i.e., meat that has undergone salting, curing, fermenting, and smoking—as 'carcinogenic to humans'."
- "By preserving food, food waste can be reduced, which is an important way to... contribute towards environmental sustainability."
- "Improve food security and nutrition."
- "Preserving fruit by turning it into jam... involves boiling, sugaring, and sealing within an airtight jar."
- "By preserving food, food waste can be reduced, which is an important way to decrease production costs."
- "Make food more resistant to microorganism growth and slow the oxidation of fats." - "Slow down the decomposition and rancidification process." - "Inhibit visual deterioration."
- "Boiling (to reduce the fruit's moisture content and to kill bacteria, etc.)"
- "Sugaring (to prevent their re-growth)"
- "Sealing within an airtight jar (to prevent recontamination)"
- "Increase the efficiency of food systems."
- "Improve food security and nutrition."
- "Preserving food includes processes that make food more resistant to microorganism growth."
- "Reduce the environmental impact of food production."
- "Some methods of food preservation are known to create carcinogens."
- "Processed meat—i.e., meat that has undergone salting, curing, fermenting, and smoking—is classified as 'carcinogenic to humans'."