Download Free Medical History and Trends of Food Preservation PowerPoint Presentation

History and Trends of Food Preservation PowerPoint Presentation

DOWNLOAD MEDICAL POWERPOINT PRESENTATION

About This Presentation

Description : Check out this medical presentation on Safe Food Storage, which is titled "History and Trends of Food Preservation", to know about food preservation, common historical methods of food preservation, current technologies for food preservation, current trends in food preservation, need to preserve food, and why some people preserve their own food.

Tags : Safe Food Storage, History, Trends, Food Preservation, current technologies, need

Published on : Jul 07, 2021 | Views : 1762 | Downloads : 1

Shareable Url :

Embed Code :

Comment

Transcript

Slide 1-

History and Trends of Food Preservation Introduction to Food Preservation
Slide 2-

Objectives Student’s will be able to: Define food preservation Summarize five common historical methods of food preservation Describe current technologies for food preservation Discuss current trends in food preservation Identify why we need to preserve food Discuss why some people preserve their own food
Slide 3-

Activity Why does fresh bread go bad? Why do fresh donuts go bad? Why do packaged bread or donuts not go bad?
Slide 4-

Food Preservation Methods of treating foods to delay the deterioration of the food. Changing raw products into more stable forms that can be stored for longer periods of time. Allows any food to be available any time of the year in any area of the world.
Slide 5-

Historical Methods of Food Preservation Primitive and tedious methods Drying Salting Sugaring Pickling Cold storage
Slide 6-

Drying Used to preserve fruit, vegetables, meats, and fish. Mainly used in the south – warmer climate. Causes the loss of many natural vitamins.
Slide 7-

Salting Used extensively for pork, beef, and fish. Costly due to high price of salt. Done mainly in cool weather followed by smoking.
Slide 8-

Sugaring Used to preserve fruits for the winter. Jams and jellies. Expensive because sugar was scarce commodity in early America.
Slide 9-

Pickling Fermenting Used to preserve vegetables. Use mild salt and vinegar brine. Increases the salt content and reduces the vitamin content of the food. Oldest form of food preservation.
Slide 10-

Cold Storage Used extensively in the northern U.S. Root cellars were used to store vegetables at 30-40 degrees F. Root cellars were replaced by ice boxes in the mid 1800’s.
Slide 11-

Factors Affecting Diet – Colonial Times Where you lived. Long winters in the north led to different diets in in the south. Nutritious diets were unknown to early Americans.
Slide 12-

Reasons for Dietary deficiencies Fruits and vegetables were available only during short seasons. Inadequate and time consuming food preservation methods. Lack of facilities for rapid transport of food from long distances. Contamination of food supplies.
Slide 13-

Diet Today We can eat fresh vegetables from anywhere in the world today!! Bananas Strawberries Pineapples
Slide 14-

Factors that Changed Food Science Technology Canning – revolutionized food preservation and made it more available. Commercial freezing and refrigeration – allowed preservation of meats. Refrigerated rail cars and trucks – increased the availability of fresh fruits, vegetables and meats. Food preservatives.
Slide 15-

Food Preservatives Retard or reduce the growth of undesirable microorganisms, mold and bacteria. Do not affect from food texture or taste. Safe for human consumption. Extend shelf-life of food. Shelf-life – length time before a food product begins to spoil.
Slide 16-

Today’s Food Industry Improvements have led to the replacement of the housewife as the major preparer or food preserver. Today it is done by machine and shipped to stores all over the world.
Slide 17-

Food preservation is needed, especially today with the large world population.
Slide 18-

Current Technologies in Food Preservation
Slide 19-

Activity List the foods you like to eat all year. Use this list to eliminate foods that were not available 10,20,30 years ago. Eliminate foods not available in your area.
Slide 20-

Types of Food Processing Heating Blanching Vacuum Packaging Drying Refrigeration Freezing Chemicals
Slide 21-

Heating Started in 1800’s. Known as canning – putting hot food in jars to seal. Food is cooked to extremely high temperatures, put into jars and lids are placed on them. Lids are sealed from the heat and this prevents bacteria from growing and spoiling the food.
Slide 22-

Blanching Used for vegetables. Heat the food with steam or hot water to 180-190 degrees F. This prevents bacteria from growing. Hot food is cooled in ice water.
Slide 23-

Benefits of Blanching Shrinks the product, better for filling the container. Destroys enzymes in the food. Fixes the natural color of vegetables – holds their color.
Slide 24-

Vacuum Packaging Removes oxygen. Oxygen reacts with food causing undesirable changes in color and flavor.
Slide 25-

Drying Oldest form of food preservation. Methods Sun drying Hot air drying – mechanical dehydrator Fluidized-bed drying Drum drying – milk, fruit, veg. juices, cereals Spray drying – milk, eggs, coffee, syrups Freeze drying - Puff drying – Fruit or vegetable juices
Slide 26-

Refrigeration Early time, ice and snow was used. Now the most popular method of food preservation. 85% of all foods are refrigerated. Greatly changed our eating habits.
Slide 27-

Freezing Used by Eskimos and Indians Frozen foods are a staple in every American home.
Slide 28-

Chemicals Salt was first chemical used to preserve foods. NaCl – salt; makes water unavailable to microorganisms. Changes the pH of the food not allowing microorganisms to live.
Slide 29-

Chemical Additives sodium nitrate fatty acids sulfur dioxide sorbic acid diethyl pyrocarbonate oxidizing agents benzoates antibiotics antioxidants
Slide 30-

Salt Oldest known food additive. Used in meats, cheeses, bread. Americans consume 10-12 grams per day; 10 pounds per year. Prevents spoilage.
Slide 31-

Salt 3 basic properties Flavor Protein extraction Microbial control
Slide 32-

Trends in Food Science
Slide 33-

Scope of Food Industry Largest industry in U.S. Employs 14,000,000 people. Includes agricultural production, fishing, processing, transportation, wholesaling, retailing, warehousing, containerizing.
Slide 34-

Scope of Food Industry Related to all other industries. Most important industry to man. Americans spend $100 billion annually for food; 1/5 of all spending.
Slide 35-

World Trends Affecting Food Science Increase in world’s population is faster than increase in food supplies. Worsening worldwide food situation – large exports of grain; decrease in U.S. food reserves.
Slide 36-

World Trends Affecting Food Science Scientists must obtain high productivity from small amounts of land. Large food demand, small food supply.
Slide 37-

What is the Supermarket A business that allows for greater varieties of products and product forms, prepared foods, automatic vending, fast-order foods.
Slide 38-

Development of the Supermarket Expanded food industry Large food stores and transportation has led to large shopping centers Offers lower prices, bigger selections Wal-mart, Target, SAMS
Slide 39-

Activity: Reasons for Food Preservation at home Discuss why some people preserve their own food. To save money To avoid chemical preservatives To avoid chemicals(fertilizers, hormones, etc.) added to food while growing