# data[].attributes.body
3 examples of fermented food

Fermented food are very much diverse and versatile as they can be found in
1) sourdough bread
2) kimchi
3) tempeh

--------------------------------------------
How does fermentation help in preserving food products?

The production of organic acids is one of the most important ways in which fermentation helps to preserve food. Acids such as lactic acid, acetic acid, and propionic acid have a sour taste and can inhibit the growth of many types of bacteria.
Fermentation can also produce alcohol, which has a preservative effect. The alcohol produced by the yeast helps to prevent the growth of harmful bacteria and keeps the wine safe to drink for long periods of time.

Fermentation can also create an anaerobic environment, meaning that there is no oxygen present. Oxygen is essential for the growth of many harmful bacteria, so creating an anaerobic environment can help to prevent the growth of these bacteria and preserve the food product. For example, yogurt is made by fermenting milk with yogurt cultures in an airtight container. The lack of oxygen in the container prevents the growth of harmful bacteria and keeps the yogurt safe to eat.
--------------------------------------------
What is your opinion on the safety of fermented food?

Fermented foods are generally safe to eat, but there are some risks. These risks include botulism, food poisoning, and allergic reactions. To minimize these risks, it is important to ferment foods properly, store them properly, and be aware of your allergies.
Tips for ensuring the safety of fermented foods:

Use fresh, high-quality ingredients.

Follow a reliable recipe.

Ferment foods in a clean, sanitary environment.

Use the correct fermentation temperatures.

Store fermented foods properly.

Consume fermented foods within a reasonable timeframe.

# data[].attributes.body
The advantages and disadvantages of drying as a food preservation technique

Drying is a technique used to preserve food. It has several benefits,

1) It helps to extend the shelf life of food by removing moisture, which can stop microorganisms from growing and causing spoilage.
2) Dried food is lightweight, compact, and easy to store, making it an excellent choice for people who enjoy outdoor activities like camping or hiking.
3) Drying can help to enhance the natural flavors and nutrients of food, making it more delicious and nutritious.
4) It requires less energy and equipment than other preservation techniques like canning or freezing, which makes it a cost-effective method of preservation.
5) Dried food retains its original shape, size, and color, which makes it visually appealing.

However, there are also some drawbacks to this method, such as the fact that it

1) Can change its texture, making it hard, tough, or brittle. Some foods, like fruits and vegetables, may need to be treated before drying, which can take a lot of time and effort.
2) Before eating, dried food may need to be soaked in water to rehydrate it, which can take a while and require access to water.
3) The process of drying can cause some nutrients, like vitamin C, to be lost, which means that dried food may not be as nutritious as fresh food.
4) If not stored properly, dried food can easily absorb moisture and spoil or become moldy.

--------------------------------------------------------------
Why drying is a complex process?

Drying is a complex process because it involves several factors that need to be carefully controlled, such as temperature, humidity, and air flow. These factors can affect the quality and safety of the dried food, as well as the efficiency of the drying process. Moreover, different types of food require different drying conditions and methods, which further adds to the complexity of the process.

# data[].attributes.body
What is drying?

Drying is a way to remove moisture from something, like food, using heat or air flow. This helps to keep the substance from going bad or growing bacteria, and can also make it more concentrated. There are different ways to dry things, such as letting them sit out in the sun or using special machines like dehydrators or ovens, depending on what one is trying to dry and how he wants to do it.

--------------------------------------------------------------
Example of food that can be dried, and how they can be dried

A wide range of food products can be dried, such as fruits, vegetables, meats, and grains. For instance, fruits such as apples or bananas may be sliced and dried using an oven or a dehydrator set at a low temperature, or air-dried by suspending them in a well-ventilated location. Similar methods may be applied to vegetables such as tomatoes or mushrooms. Jerky can be produced by slicing thin cuts of meat such as beef or chicken, marinating them, and then drying them in a dehydrator or oven. Meanwhile, grains such as rice or wheat may be spread out in a thin layer and air-dried or using specialized machinery.

--------------------------------------------------------------
Why does food need to be dried?

Food needs to be dried to remove moisture from it, which slows down the growth of bacteria, yeast, and mold that cause food spoilage. Drying also prevents the oxidation of fats and oils that can cause rancidity and off-flavors in food. Removing moisture from food makes it lightweight and compact, making it easier to store, transport, and extend its shelf life. Drying also makes it convenient to use as it takes up less space, and it can be rehydrated by adding water to it when needed. Moreover, drying can enhance the flavor and nutritional value of some foods by intensifying their natural flavors and nutrients.

# data[].attributes.body
Why is heat preservation common in food industry?

Heat preservation is a common way to keep food safe and extend its shelf life. This process is called thermal processing, and it involves techniques like blanching, pasteurization, and sterilization, each of which works at different temperatures for different purposes. The food industry often uses thermal processing because it has many benefits. For example, it can help to get rid of harmful bacteria and toxins in the food, make nutrients easier for us to digest and absorb, and improve the taste, texture, and flavor of the food. It can also enhance the food's natural defenses and make it more resistant to spoilage. In addition, the effectiveness of thermal treatment can be attributed to the acceleration of chemical reactions at higher temperatures. However, the inactivation of enzymes and microorganisms may occur at excessively high temperatures. The overarching goal of heat preservation in food is to ensure that the food is safe for consumption and can maintain its freshness for an extended duration.

--------------------------------------------------------------
Preferred Type of Preserved Food

Whenever I go shopping for food, I usually choose frozen meals for a few reasons. Freezing is a way to keep food from spoiling by slowing down the natural processes that cause it to go bad. Freezing also stops harmful bacteria and other tiny organisms from growing in the food because the temperature is too cold for them to survive. I like frozen meals because they taste good, are affordable, easy to prepare, and come in lots of different kinds. You can heat up frozen meals in different ways, like using a microwave, oven, or air fryer, or by frying or sautéing them in hot oil. They're really versatile, and even restaurants and cafes are starting to offer their own frozen meals so that people can enjoy them anytime and anywhere.

# data[].attributes.body
Opinion on Chemical Preservatives in Food Products

Chemical preservatives are compounds added to food to prevent or inhibit the growth of microorganisms such as bacteria and fungus that can cause food deterioration or foodborne diseases. Chemical preservatives that are often utilized include sodium nitrate, sodium benzoate, and sorbic acid.

Using chemical preservatives in food manufacturing has the advantage of extending the shelf-life of food goods, allowing them to be transported and sold over large distances without rotting. This can enhance food availability, minimize food waste, and ultimately lower food costs.

However, there are several disadvantages to employing chemical preservatives in food. Certain chemical preservatives may cause allergic responses or other negative health consequences in certain people. Furthermore, some research has revealed that long-term exposure to certain chemical preservatives may be connected to health problems such as cancer and other chronic disorders.

To summarize, while the use of chemical preservatives in food production may have some potential benefits, it is critical to carefully assess the possible dangers and negatives. It is also critical for food makers to adhere to legislation and norms governing the use of chemical preservatives in food, such as permitted limits and labeling requirements.

Depending on their purpose, chemical preservatives can be natural or synthetic. For example, natural preservatives such as high concentrations of salt are often used to preserve meat and fish by drawing out water, which prevents bacterial development in the absence of moisture. Synthetic chemical preservatives, on the other hand, often postpone the rotting of food. However, there are serious worries about the use of synthetic chemical preservatives, which have been linked to cancer, lung issues, and heart disease. As a result, any sort of food should be consumed in moderation, and consumers should take the initiative to thoroughly study food labels before purchasing it, or choose foods with natural preservatives.

--------------------------------------------------------------
Best Chemical Preservation Method

Chemical preservation with artificial preservatives, particularly calcium propionate, is, in my opinion, the best option.

Why you may ask? Generally, calcium propionate is a chemical preservative that is widely used in the food industry. It is a salt produced by the reaction of calcium hydroxide with propionic acid. It is frequently used to inhibit the formation of mold and bacteria in baked foods, dairy products, and meat items, hence increasing their shelf life.

Calcium propionate is typically safe for eating at the quantities utilized in food manufacturing, according to studies. When used in line with acceptable manufacturing standards, calcium propionate is designated as "generally recognized as safe" (GRAS) by the US Food and Drug Administration (FDA).

It is also much less expensive than potassium sorbate. This preservative, however, has been linked to diabetes, obesity, migraines, and restlessness. As a result, meals containing calcium propionate should be eaten in moderation, as directed on the food label.

To summarize, while calcium propionate can be an efficient chemical preservative for some types of food items, it is critical to carefully assess the possible advantages and downsides of using it, as well as to adhere to the regulatory rules and acceptable limits established by relevant food safety authorities.

# data[].attributes.body
Hello, nice to meet you!

My name is Nurul Sharifah Aina binti Mohammad Nizar and I'm a final year student from the Faculty of Chemical Engineering.

Welcome to my designated space to curate my thoughts and findings related to food preservation weekly

# data[].attributes.body
Method of food preservation

A method of food preservation that I am familiar with is pickling, whereby, is a method of food preservation that includes preserving food with a brine or vinegar solution.

Pickling alters the texture and flavor of the meal, imparting a characteristic acidic flavor and crunchy texture. Pickled foods can be preserved for months or even years if kept in a cool, dry spot away from direct sunlight.

Pickling is a common food preservation method since it is easy, inexpensive, and needs no equipment or specialist expertise. It also lets individuals to enjoy seasonal vegetables all year long, adding flavor and diversity to meals.

One example that uses pickling method is pickling eggs, whereby, is a widespread practice in several parts of the world. Hard-boiled eggs are put in a glass jar with a pickling liquid, herbs, and garlic on top. Beet juice is another favorite pickled egg ingredient, giving the eggs a vivid pinkish-purple hue and tart beet flavor.

--------------------------------------------------------------
Opinion on food deterioration and spoilage

Food degradation and food spoilage are two connected but separate topics concerning food quality and safety.

Food degradation refers to the natural and unavoidable changes that occur in food over time, even when stored properly. Food spoiling, on the other hand, is the moment at which food becomes unsafe to consume due to the proliferation of hazardous microbes or the generation of toxins.

In my opinion, food deterioration and spoilage can have a detrimental impact on the quality and safety of the food we eat. Food may lose nutritional content or develop unappealing smells or aromas as it deteriorates, making it less pleasurable to consume. If food degrades, it can cause foodborne disease and possibly catastrophic health repercussions if ingested. Food deterioration and spoilage can also have huge economic consequences in the food business. Food that is not sold or consumed owing to spoiling or deterioration represents a loss of revenue for businesses, as well as wasted resources and higher disposal expenses. Overall, it is critical to take steps to avoid food deterioration and spoiling in order to preserve the safety and quality of our food supply. This may be accomplished by correct handling and storage practices, as well as the implementation of comprehensive food safety policies across the food supply chain.