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"Fermentation is an ancient technique of preserving food."

EXAMPLE OF FERMENTED FOOD
1. Tempeh

Tempeh is made from the whole fermented soybean, to create a very dense, cake like product that contains more probiotic & health benefits than its more well-known sister Tofu. It is more textured, chewier & also much higher in protein.
2. Tofu

Tofu is also made from fermented soybean but is more sponge like & grainy in comparison to Tempeh. It can easily absorb flavours & is therefore very versatile in recipes. It is a great source of protein important for the growth & repair of tissues. It also contains phyto-oestrogen compounds – important for hormone balancing (particularly in menopause)
Always choose non-GMO sourced soya. The negative effects reported in the press, come from the highly processed soy protein isolate.
3. Yoghurt

Yoghurt is one of the most popular fermented products available. Ensure you choose organic, natural & probiotic rich yoghurt for maximum health benefits.

HOW DOES FERMENTATION HELP IN PRESERVING FOOD PRODUCTS?

The desirable bacteria cause less deterioration of the food by inhibiting the growth of the spoiling types of bacteria.

Some fermenting processes lower the pH of foods preventing harmful microorganisms to live with too acidic an environment.

Controlled fermentation processes encourage the growth of good bacteria which starves, or fights off, the bad microbes.

Depending on what is fermented, or the manner of fermentation, foods can remain consumable for years!

The fermentation process can be stopped by other means of preserving, such as, canning (heating), drying, or freezing. Heat, and low temperatures stops the fermenting process by slowing, or killing, the preferred microorganisms, and other bacteria.

A few undesirable bacteria are not killed by either means, and continue to grow. When the beneficial bacteria are gone, the unfavorable bacteria take over, growing exponentially!

This causes rotting, disease, illness, and inedible foods. When the good guys are present and happy, the food remains edible.

WHAT IS YOUR OPINION ON THE SAFETY OF FERMENTED FOOD?
In my opinion, fermented foods may cause some initial side effects, such as gas and bloating. If fermenting at home, always follow recipes to avoid spoilage and read nutrition labels when consuming store-bought products. Some products may contain high levels of added sugar, salt, and fat — so it’s important to read nutrition labels to make sure you’re making a healthy choice. Thus, fermented foods are considered safe for most people.

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"Freezing, in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth."

1. DISCUSS AND JUSTIFY WHETHER FREEZING IS A GOOD TECHNIQUE IN FOOD PRESERVATION.
Freezing delays spoilage and keeps foods safe by preventing microorganisms from growing and by slowing down the enzyme activity that causes food to spoil. As the water in the food freezes into ice crystals, it becomes unavailable to those microorganisms that need it for growth.

2. WHAT ARE THE EXAMPLES OF FOOD THAT CAN BE PRESERVED USING LOW TEMPERATURE PROCESSING, AND BRIEFLY DESCRIBE HOW THIS METHOD CAN HELP PRESERVE THE FOOD.
Example: Fruit and meat.
Foods are stored at low temperatures to prevent the growth of microorganisms, activity of enzymes, and purely chemical reactions. Freezing prevents the growth of most foodborne microorganisms and refrigeration temperatures slow down the growth of microorganisms. Refrigeration below 5 °C effectively retards the growth of many foodborne pathogens. The cooling rate is important in controlling the growth of microorganisms. A slow cooling of food allows time to microbial growth. This can occur in a large volume of hot or warm food in a big container. Refrigerated foods have limited shelf life due to microbial growth. In frozen foods, microorganisms will not grow, but there will be survivors after long storage. Rapid thawing is desirable to control microbial growth. The killing rate of microorganisms is rapid at the beginning of freezing. There are four distinct low-temperature methods for the preservation of foods namely room-temperature storage, chilling, refrigeration, and freezing.

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Change in Quality & Change of Physical Structure
The specific drying method as well as the physical-chemical changes that occur during drying seems to affect the quality of dehydrated products. The quality of dried foods is dependent in part on changes occurring during processing and storage. some of these changes involve modification of physical structure. More specifically, drying method and process conditions affect significantly the drying constant, colour, texture, density and porosity and sorption characteristic of materials.

Multicomponent Moisture Transport
Drying is a thermal process in which heat and moisture transfer occur simultaneously. Heat is transferred by convection from heated air to the product to raise the temperatures of both the solid and moisture that is present.

Constant Drying Conditions
The rate of drying depends on properties of drying air (the dry bulb temperature, RH, and velocity of air and the surface heat transfer coefficient), the properties of food (moisture content, surface to volume ratio and the surface temperature) and rate of moisture loss. The size of the pieces has an important effect on the drying rate in both the constant and falling rate periods. In the constant rate period, smaller pieces have a larger surface area available for evaporation where as in falling rate period smaller pieces have a shorter distance for moisture to travel through the food.

Shrinkage
A factor often greatly affecting the drying rate is the shrinkage of the solid as moisture is removed. Rigid solids do not shrink appreciably, but colloidal and fibrous materials such as milk, vegetables and other foodstuffs do undergo shrinkage. The most serious effect is that there may be a hard layer on the surface that is impervious to the flow of liquid or vapor moisture and thus slows the drying rate. In many foodstuffs, if drying occurs at too high temperature, a layer of closely packed, shrunken cells, which are sealed together, forms at the surface. This presents a barrier to moisture migration and is known as case hardening. Another effect of shrinkage is to cause the materials to warp and change its structure. Some times, to decrease these effects of shrinkage, it is desirable to dry with moist air. This decreases the rate of drying so that the effects of shrinkage on warping or hardening at the surface are greatly reduced.

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Drying is the process of removing water from a solid, semi-solid, or liquid. Drying is done to prevent microbial infection as well as to avoid browning during preservation.

Example:
Apples, pears, peaches, plums, apricots, bananas, cantaloupe, strawberries, blueberries, carrots, celery, maize, green beans, potatoes, and tomatoes are among the fruits and vegetables that may be dried.

Why does food need to be dried?
Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water.

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In my opinion, use of chemical preservatives in food products is good because chemical preservatives are added to food to fight spoilage caused by bacteria, molds, fungus, and yeast. Chemical preservatives can keep food fresher for longer periods of time, extending its shelf life. Food chemical preservatives also are used to slow or prevent changes in color, flavor or texture and delay rancidity.

Chemical Preservation Methods

Method 1: Canning
Processing and sealing food airtight containers is called canning. Canning began after the French military in 1795 offered a cash prize of 12,000 francs for a new food preservation method. By 1806, Nicolas Appert had a proven method of packaging that prevented microorganisms contaminating from the food he canned. Since then, cans and jars have been used both commercially and in homes to can large quantities of all types of foods.

Advantage

Canning alters food chemically by changing the moisture, pH, or salinity levels to protect against microbes, bacteria, mold, and yeast. It also limits food enzyme activity. Combining these chemical processes with the physical barriers of glass jars, seals, and lids effectively prevents decay.

Can keep canned foods on shelves from 1-2 years or longer

Can be economical when using homegrown or locally grown produce.

Method 2: Pickling
Pickling makes use of vinegar or brine to preserve food and extend its shelf life.

Advantage

Pickling rivals freezing, canning and drying for preventing foods from spoiling.

It also adds unique flavors to meals that might otherwise be boring.

Many fermented foods are also good sources of nutrients, including vitamins, amino acids and healthy bacteria.

Pickle juice can be used to facilitate hydration and can be used to decrease muscle cramps caused by heat.

Allows food, such as cucumbers and zucchini and summer squash, can be preserved longer than the food could be eaten fresh.

Method 3: Drying
Removing water from food and thereby inhibiting bacterial growth in foods is the method of food preservation known as drying. This method has been around since ancient times. Today solar or electric food dehydrators are used to speed this drying process and makes it possible to dry food even in humid conditions.

Advantage

Dried foods if stored properly can keep indefinitely

Dried foods are extremely lightweight and can be moved easily. Drying foods can weigh as little as 10% of that of what the fresh food weighed before the drying process.

Drying foods can be a great way to save foods that are bought in excess. For instance, when we buy a stalk of celery, we use just so much of it. The rest we can dry to use in soups at a later time.

Dried fruits are a sweet alternative to sugary treats, and dried herbs and vegetables add flavor to otherwise boring foods.

Method 4: Smoking
The process of burning or smoldering plants in order to flavor, cook or preserve food is known as smoking. In the United States and other parts of North America, mesquite, hickory, mesquite, pecan, oak, alder, maple, and fruit-tree (apple, cherry, and plum) woods, such as apple, cherry, are used for smoking.

Advantage

Smoking kills certain bacteria and slows down the growth of others. It prevents fats from becoming rancid and prevents mold from forming on fermented sausages. It extends shelf life of the product.

The smell and flavor of smoked meat is appetizing. Smoking changes the color of the meat and makes meats shine and appear redder and more appealing.

Method 5: Freezing
Freezing, in food processing, method of preserving food by lowering the temperature to inhibit microorganism growth. The method has been used for centuries in cold regions, and a patent was issued in Britain as early as 1842 for freezing food by immersion in an ice and salt brine. It was not, however, until the advent of mechanical refrigeration that the process became widely applicable commercially. In 1880 a cargo of meat shipped from Australia to Britain under refrigeration accidentally froze, with such good results that the process was at once adopted for long-distance shipments and other storage. In the 20th century quick, or flash, freezing was found to be especially effective with certain types of food.

Advantage

Optimum freshness, flavour & nutrition. When food is snap-frozen immediately after cooking all the freshness, flavor and nutrients in the food are ‘locked in’ while they’re at their peak.  They will stay that way until you defrost your meal, meaning that it’s as perfect when you eat it as when it was just cooked. ‘fresh’ food that sits in a fridge naturally degrades hour by hour, losing not just its flavours and textures, but its vitamins and minerals as well.  Freezing – nature’s preservative – makes sure your food is in optimum condition until the moment it hits your fork.

Natural & free from preservatives. Frozen foods don’t need to contain preservatives because freezing is a natural form of preserving.  All natural foods start to break down the moment they’re picked, or cooked.  Many food producers have found that the way to keep their foods on the shelf for longer is to add preservatives - most of which are chemicals.  Frozen food does not need preservatives to stay perfect.  It’s a wholly natural process that just needs a reduction in temperature.  Instead of using chemicals to keep foods on the shelf or in the fridge, frozen foods just use ice.  And what could be more natural than that?  Freezing: nature’s preservative.

Time saving. Making a meal each night takes time.  Time spent thinking of what to eat, getting to the supermarket, shopping for the food, hand preparing the ingredients, and then cooking it.  We’re all increasingly time-poor nowadays.  Having a range of premium pre-cooked, healthy meals in your freezer gives you back that time each day – without sacrificing any quality.  So you can spend your time doing the things you love.

Convenience. Even if you’ve meant to cook a great dinner at home, something often crops up to prevent that happening.     Keeping some of your favourite pre-cooked meals in your freezer means that you always have something to hand on the days when your plans don’t work out.  If you’ve had a insanely busy day (or week) our frozen meals help you can cope with whatever has to be done, and still eat well.  Great food, no fuss.

Flexibility. Eat what you want, when you want.  Having a range of premium, pre-cooked meals in your freezer is like having your own instant restaurant inside your home.  You get to choose exactly the meal you feel like at that moment.  And it takes only minutes to reheat it into its original kitchen-perfect condition.  Perfect food in a flash.

Keeps for as long as you want. Fresh foods start to break down as soon as they’re picked or prepared - the timer is running as soon as you buy them.  Some foods will give you a leeway of a day, and some a little longer.  Eventually they all spoil with a week or two.   Depending on the ingredients, foods that have been frozen can extend that window of keeping food nutritious and healthy up to 3 months, 6 months or even 12 months.  Leaving you so much more time to enjoy them.

Less wastage. It’s estimated that about 30-40% of the food we buy from the supermarkets is never eaten.  It simply gets thrown away.  That’s not only a huge waste of our resources, but also a big drain on your bank account. One of the main reasons for this wastage is fresh food that we haven’t had time to get to.  The food breaks down until it’s no longer appetizing (or fit to eat) and so we’ve no option but to throw it out.  Freezing suspends the enzyme activity that causes food to rot. Keeping premium frozen meals in your freezer means there is zero waste.  They are also portioned out so you take what you need, when you need it. Nothing spoils, so nothing needs to be thrown out.

Saving money – dish by dish. Whenever you cook a meal there’s a natural amount of wastage in some of the ingredients you prepare.  Also some recipes call for ingredients that you’ll only use a fraction of, meaning the rest often spoils and has to be thrown out.  When buying a premium, frozen meal, there’s zero wastage.  So, as well as saving your time, it also saves your money.

Food safety. Freezing reduces the number of potentially harmful bacteria that can cause food poisoning.  It does that by preventing micro-organisms from growing (which happens naturally as fresh food degrades.) Freezing suspends microbial and fungal activity in food. As long as it’s frozen, it’s safe.

No seasonal boundaries. Freezing – nature’s preservative – means that we can now all have the foods we love, whatever the season.

Portion controlled. Frozen meals offer portion-controlled sizes, so that you know exactly how much you’re eating at each meal.  They also have full nutrition panels on the packaging so that you know which ingredients went into your meal, and their nutritional content – kilojoules, carbohydrates, fats, sugars etc.   Because of that frozen foods make it easy for you to keep control of your energy intake, along with your levels of fat, carbohydrates, sugars and sodium.  Eating premium, frozen pre-cooked meals is a great, no-fuss way to ensure that you’re eating healthily whilst keeping an eye on how much you eat.