Food science

LO3: Examine the effects of processing and storage of macronutrients in foods and their effect on food quality.

Investigate how arrange of preservation methods prevent the growth of microorganisms and then appraise how these methods can be used effectively in hospitality providing specific examples.

 Investigate how arrange of preservation methods prevent the growth of microorganisms:

Define the preservation methods:

Food preservation involves certain microbes (yeast in specific) and lipids that can induce peroxidation. Enzymatic hydrolysis of shredded peaches is an indication of a preserving food technology that prevents visual degradation. In addition to cutting production costs and improving food system efficiency, processing techniques can boost nutrition while reducing the total environmental impact of food production and delivery. It can help lessen food production's ecological consequences.

 Explain FATTOM factors F F represents food that is required by the pathogens. A A represents acidity. Pathogens prefer low acidic Ph diets;

additives like lemonade or tomatoes might make the food too corrosive for pathogenic organisms.

T T represents the time where Pathogens proliferate slowly. In hours, one pathogen can reproduce to over 1.0×106

T T stands for temperature required for pathogen action which is between 5-58 degrees.

O O represents the oxygen gas required for pathogenic reactions. M M represents moisture or wetness required by the pathogens for

growth

 How preservation methods prevent the growth of microorganisms

# Name of Process How these methods prevent M.O to grow 1. Drying Reduces the activity under the presence of

water which hinders bacteria growth 2. Refrigeration slows the proliferation of microbes and

enzymes that enable meals to decay, therefore preserving food.

3. Vacuum packing Vacuuming inhibits spoilage by depriving

Answer Sheet of Food Science Course

microorganisms of the oxygen they require to thrive.

 Then appraise how these methods can be used effectively in hospitality providing specific examples.

 How are preservation methods effective in hospitality? 1. Drying can be used in the preservation of beef, fish, pork, and chicken

which is highly recommended since it is economical. 2. Refrigeration can be used in the hospitality industry to preserve aerated

drinks for instance soda or others like milk. 3. Vacuum packing is used in the hospitality industry to store soupy foods

overnight for instance sauces. 4. Canning is used in the hospitality industry for the preservation of

transport foods like meat and drinks. Analyze the use of modern food preservation methods on current food production practices and then critically analyze how these methods have impacted the hospitality industry providing your opinion and supported by specific examples.

 Analyse the use of modern food preservation methods on current food production practices

 Modern food preservation: 1. Modern food preservation strategies involve the use of current

technology. 2. Modern technologies use modern equipment in food storage

facilities like refrigerators. 3. The use of chemicals is part of the modern food preservation

techniques 4. radiation exposure, and chemical treatment is some of the modern

techniques. Modern food preservation has been greatly aided by advancements in packing materials.

 Explain each modern method on current food production 1. Canning- Canned foods are preserved by warming them to a rate that kills bacteria

that promote food spoilage, such as bacteria, fungi, and parasites. 2. freezing is a food preservation procedure in which the heat is lowered to hinder the

growth of microorganisms. 3. Smoking- Food storage may be kept free of bacteria and fungus by drying it off.

Smoking is also a drying procedure that helps to keep microorganisms away from food while it is being heated.

4. Salting- Adding salt to food to preserve it is called salting. Inhibiting the growth of germs, salt wicks moisture out of bacterium, leading to dehydration and death.

 Critically analyze how these methods have impacted the hospitality industry providing your opinion and supported by specific examples

 Modern methods impacted the hospitality industry: # Preservation

Methods Advantages Disadvantages

1. Canning 1. Standardization of economy 2. Easy perishable goods storage

1. Plastic cans are environmentally hazardous 2. Cannot be used to store food mixtures

2. Freezing 1. Freezing is economical 2. All kinds of foods can be frozen

1. Not applicable during hot weather 2. Requires special equipment

3. Smoking 1. It is environmentally friendly 2. Highly economical

1. Only used to preserve flesh products 2. The smoke may be a health hazard

4. Salting 1. It is relatively economical 2. It is widely accepted

1. Salt may cause cardiovascular problems 2. Maybe insignificant to drinks.

 In my opinion? The aforementioned modern methods of food preservation have greatly

impacted the hospitality industry. However, the positivity rate of impact is higher than the disadvantaged part. Improvements in technology have positively affected food preservation for instance the use of electricity in refrigeration. The ability of a meal to withstand spoilage can be harmed by the degradation of plant or animal tissues, including the breakdown of certain nutritional components. The decomposition of harvested or slaughtered plants and animals is a rapid process. During post-harvest processing, mechanical damage to plant and animal tissue may result in the release of enzymes.