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Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. 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. 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. For instance, it can reduce the Environmental impact of agriculture, environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Lab Scientist Packages Food For Spaceflight At Space Food Lab
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Desiccant
A desiccant is a hygroscopic substance that is used to induce or sustain a state of dryness (desiccation) in its vicinity; it is the opposite of a humectant. Commonly encountered pre-packaged desiccants are solids that absorb water. Desiccants for specialized purposes may be in forms other than solid, and may work through other principles, such as chemical bonding of water molecules. They are commonly encountered in foods to retain crispness. Industrially, desiccants are widely used to control the level of water in gas streams. Types of desiccants Although some desiccants are chemically inert, others are extremely reactive and require specialized handling techniques. The most common desiccant is silica gel, an otherwise inert, nontoxic, water-insoluble white solid. Tens of thousands of tons are produced annually for this purpose. Other common desiccants include activated charcoal, calcium sulfate, calcium chloride, and molecular sieves (typically, zeolites). Desicc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiling
Boiling or ebullition is the rapid phase transition from liquid to gas or vapor, vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the Standard atmosphere (unit), surrounding atmosphere. Boiling and evaporation are the two main forms of liquid vapourization. There are two main types of boiling: nucleate boiling, where small bubbles of vapour form at discrete points; and critical heat flux boiling, where the boiling surface is heated above a certain critical temperature and a film of vapour forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing Microorganism, microbes an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canning
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the ''Bertrand (steamboat), Bertrand'', a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell, and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat. History and development French origins Shortly before the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Century Egg
Century eggs (), also known as alkalized or preserved eggs, are a Chinese dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method. Through the process, the yolk becomes dark greenish-grey in color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes dark brown in color, with a translucent jelly-like appearance, a gelatinous texture, and salty and umami flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12 during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, producing a variety of smaller flavorful compounds. Some eggs have patterns near the surface of the egg white likened to pine branches. These patterned eggs are regarded as having better quality than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peat Bogs
A bog or bogland is a wetland that accumulates peat as a deposit of dead plant materials often mosses, typically sphagnum moss. It is one of the four main types of wetlands. Other names for bogs include mire, mosses, quagmire, and muskeg; alkaline mires are called fens. A bayhead is another type of bog found in the forest of the Gulf Coast states in the United States.Watson, Geraldine Ellis (2000) ''Big Thicket Plant Ecology: An Introduction'', Third Edition (Temple Big Thicket Series #5). University of North Texas Press. Denton, Texas. 152 pp. Texas Parks and Wildlife. Ecological Mapping Systems of Texas:West Gulf Coastal Plain Seepage Swamp and Baygall. Retrieved 7 July 2020 They are often covered in heath or heather shrubs rooted in the sphagnum moss and peat. The gradual accumulation of decayed plant material in a bog functions as a carbon sink. Bogs occur where the water at the ground surface is acidic and low in nutrients. A bog usually is found at a freshwa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bog Butter
Bog butter is an ancient waxy substance found buried in peat bogs, particularly in Ireland and Scotland. Likely an old method of making and preserving butter, some tested lumps of bog butter were made of dairy, while others were made of animal fat. History Bog butter is found buried inside some sort of wooden container, such as buckets, kegs, barrels, dishes and butter churns. It is of animal origin, and is also known as butyrellite. Until 2003 scientists and archaeologists were uncertain of the origin of bog butter. Scientists working at the University of Bristol discovered that some samples of the "butter" were of adipose/tallow origin while others were of dairy origin. In Ireland, the practice of burying bog butter dates back to the first century AD, with bog butter found in County Meath. On 28 April 2011, there were press reports of a find of approximately of bog butter in Tullamore, County Offaly. Found in a carved wooden vessel in diameter and in height, it was burie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Odisha, India
Odisha (), formerly Orissa ( the official name until 2011), is a state located in Eastern India. It is the eighth-largest state by area, and the eleventh-largest by population, with over 41 million inhabitants. The state also has the third-largest population of Scheduled Tribes in India. It neighbours the states of Jharkhand and West Bengal to the north, Chhattisgarh to the west, and Andhra Pradesh to the south. Odisha has a coastline of along the Bay of Bengal in the ''Indian Ocean''. The region is also known as Utkaḷa and is mentioned by this name in India's national anthem, Jana Gana Mana. The language of Odisha is Odia, which is one of the Classical languages of India. The ancient kingdom of Kalinga, which was invaded by the Mauryan Emperor Ashoka in 261 BCE resulting in the Kalinga War, coincides with the borders of modern-day Odisha. The modern boundaries of Odisha were demarcated by the British Indian government, the Orissa Province was established on 1 Apri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Permafrost
Permafrost () is soil or underwater sediment which continuously remains below for two years or more; the oldest permafrost has been continuously frozen for around 700,000 years. Whilst the shallowest permafrost has a vertical extent of below a meter (3 ft), the deepest is greater than . Similarly, the area of individual permafrost zones may be limited to narrow mountain summits or extend across vast Arctic regions. The ground beneath glaciers and ice sheets is not usually defined as permafrost, so on land, permafrost is generally located beneath a so-called active layer of soil which freezes and thaws depending on the season. Around 15% of the Northern Hemisphere or 11% of the global surface is underlain by permafrost, covering a total area of around . This includes large areas of Alaska, Canada, Greenland, and Siberia. It is also located in high mountain regions, with the Tibetan Plateau being a prominent example. Only a minority of permafrost exists in the Southern Hemi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and '' jeotgal'' (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include ''baechu-kimchi'', ''kkakdugi'', '' chonggak-kimchi'', and '' oi-sobagi''. Traditionally, winter kimchi, called '' gimjang'', was stored in large earthenware fermentation vessels, called '' onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Overview and history Fermented foods have a long history in many cultures. The Roman writers Cato (in his '' De agri cultura'') and Columella (in his '' De re Rustica'') mentioned preserving cabbages and turnips with salt. According to Wilhelm Holzapfel et al, Plinius the Elder, writing in the first century A.D., is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called ''salt cabbage'' in earthen vessels. Popular folklore has imagined that sauerkraut was introduced to Europe by the trade networks formed across Eurasia by the Golden Horde. However, according to Mack and Surina (2005), there is no evidence to support this theory, nor any evidence that f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
