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1. Three examples of fermented foods

Yogurt

Pickles

Kimchi

2. How does fermentation help in preserving food products?

Fermentation help in preserving food by using the desirable bacteria which 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 in too acidic an environment. In addition, controlled fermentation processes encourage the growth of good bacteria which starves, or fights off, the bad microbes. Lastly, the fermentation process can be stopped by other means of preserving, such as canning (heating), drying, or freezing. Heat and low temperatures stop 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.

3. What is your opinion on the safety of fermented food?

Fermented foods are generally harmless. Some people may develop side effects. Because fermented foods contain so many probiotics, the most common negative effect is increased gas and bloating. Fermentation kills unwanted microbes and toxins in foods while adding healthy bacteria. These bacteria create enzymes to aid digestion. Fermented foods include soy, dairy, grains, and some vegetables.

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The Guide to Lacto-Fermentation: How To Ferment Nearly Anything

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Freezing is a good technique for preservation because it 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.

Methods involving the lowering of temperature are freezing. In freezing, the temperature for example fish is lowered immediately to reduce the autolytic and bacterial changes. To slow down the mechanisms involved in a quality loss, the fish should be refrigerated immediately after capture until it is consumed.

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Drying as a complex thermal process:

Shrinkage

Food material shrinkage during drying is a common physical phenomenon that affects the textural quality and flavor of the dried product. The moisture and temperature gradient within the product causes microstructural stress during food drying. This deformation is caused by cell wall properties such as cell wall strength and intracellular water pressure.

Changes physical structures

Drying can change the shape, texture, strength of the product because during drying the removal of water from the solution is in high condition with temperature increase and the reduction of moisture content which tend to changes of the shape.

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Based on my opinion, the use of chemical preservatives has its own pros and cons. For example, it will help the food from spoilage since it can kill microorganisms from growth while cons are if we take it excessively it will be damage our health because of food preservation no control their chemical consumers. and it is not good for the body.

I recommend drying as the best method for food preservatives since it reduces the weight and volume of food, facilitates food storage, packaging and transportation. On the other hand, the drying method is one of the most energy-efficient drying processes. With all the advantages, drying is apparently the cheapest method for food preservation. For example, a new food product has been released which is "ovochi" that dries the vegetable without reducing the nutrient. It fulfills customers' satisfaction especially those in diet and most important drying food keeps food safe by removing enough moisture from the food so bacteria and others can't grow. More specifically, the contribution of some drying techniques employed in the development of functional foods to increase sustainability.

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Temperature

As the temperature of the air is increased, it can absorb more liquid and, therefore, the relative humidity is decreased.  Lower relative humidity promotes faster drying. During the constant drying, the droplet surface is saturated with a volatile solvent, and the droplet temperature remains constant at the wet-bulb temperature. Unfortunately, sometimes the temperature cannot be controlled because each food has its own physical and chemical properties that make unusual curves happen and the drying constant can occur at no fixed time.

Shrinkage

Rigid solids do not shrink significantly, but colloidal and fibrous materials such as milk, vegetables, and other foods do. The most serious consequence is the formation of a hard layer on the surface that is impervious to the flow of liquid or vapor moisture and thus slows the drying rate. When drying occurs at too high a temperature, a layer of closely packed, shrunken cells that are sealed together forms at the surface of many foodstuffs and tends to unusual drying rate curve because each foodstuff has its own ability to shrinkage depending on the moisture content. This is known as case hardening, and it acts as a barrier to moisture migration. Another effect of shrinkage is that materials warp and change structure. It is sometimes desirable to reduce the effects of shrinkage.

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1. Drying is a process that removes moisture in food in order to prevent microorganisms from growing. There are a lots kind of process in drying such as vacuum drying, air drying, sun drying and others.

2. For example, the new food brand 'ovochi' which the vegetable has been dried by vacuum drying that removes all moisture in the food but keeps the nutrient. During vacuum drying, high-energy water molecules diffuse to the surface and evaporate due to low pressure. Due to the absence of air, vacuum drying prevents oxidation and maintains the color, texture, and flavor of the dried products. The products thin an enclosed container to vent air and reduce the pressure with a vacuum pump in order to artificially increase the water vapor partial pressure.

3. The importance of drying are:

to prevent microorganisms from growth

to make sure the food is long-lasting

to prevent our food spoilage

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Vacuum fryer, vacuum dryer, vacuum fried chips, beetroot, pumpkin, carrot chips Factory tests

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'OVOCHI' is a new product that have been released this year which use vacuum drying as the method of food processing without hurl the flavor which means all people including child will be attractive to eat it.