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Ask
keep produce good for 9 days
power grid is down
90f
Imagine
store in a cool dark area where it is cold
air circulation in storage

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Create a new spreadsheet and edit with others at the same time -- from your computer, phone or tablet. Get stuff done with or without an internet connection. Use Sheets to edit Excel files. Free from Google.

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Practical Freezer Storage Life (in Months)

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Practical Freezer Storage Life (in Months)

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Freezing is the least time consuming with the exceptions of high water content item and starchy
before we freeze we blanch to stop the enzymes
removes execs air and helps pack it tightly
vacuum packing can help prevent freezer burn and spoilage
store at 0f or lower
packing heavyweight materials moisture resistant materials
dont overload your freezer
eave a little space in between packages so hair can circulate freely

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high heat
dehydration baking roasting canning frying roasting
low heat
blanching pasteurization freeze drying freezing
-
We blanch to stop enzyme activity
heat can denature proteins

Enzymes can cause undesirable changes in vegetables

Blanching
inactivation of enzymes
reduction of microbial contamination
air removal
preheating
cleaning
softens tissue
//// A certain temp has to be applied through out the food for it to deactivate the enzymes

things that impact how fast the center heats up
heat source
size and shape
thermal conductivity

1. steam blanching
2.hot water blanching

if you blanch to long the food will start to cook

Pasteurization

applies heat to destroy pathogens for liquids

145f for 30min vat pasteurization

161f for 15sec  high temp short time

Homogenization
brake down the fat to get even without

frying
baking
canning
roasting
steaming
sterilization

High temp

killing microbs

Some organisms can survive prostration thermouduric/thermophilic

Sterilization
the destruction of all viable organisms in food as mesured by high enough temp

time and temp depends on the food

some organisms are resistant to heat

heat gets better with a decrease in moisture

longer the better for killing higher the better for killing

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raw
round
feels weighted
hard
^^^^^
the shell will be broken down by the vinegar
bubbles on the shell of the egg

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proteins
carbohydrates
fat
^^^^^^macro molecules

molecules is a group of atoms joined by bonds and stores chemical energy

carbon to carbon
carbon to hydrogen

everything is made of cells and all cells are made of molecules and molecules are made of atoms

carbohydrates are made up of oxygen hydrogen and carbon

fats are still made of oxygen hydrogen and carbon they are just organized differently

1g/100g=x

proteins are made of hydrogen carbon oxygen and nitrogen

minerals nitrogen phosphorous calcium sodium

1g-100g=X%water

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Ask
find a way to filter the water
Imagine
coffee filter/rock/cheese cloth
Plan
Create

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thrives in unsanitary conditions
15-42
you can lose up to 1 leter of water
tachycardia
hypotension
2hours-5days
leg cramos
restlessness
use clean water
seafood right temp

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salt milk lactic acid bacteria.
rennet - clots
storing nutrients
yeast and mold
130-145-30min

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you can make food more/less acidic by denaturing it.
pH = - log [H+]
pH = 7 - means there are not many flouting H2O/H3O

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-Acids
-Bases

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-Mechanical
-Heat
-Chemicals

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braking bands to change the complex shape. if you change the shape you change the job

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they have digestive enzymes

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causes oxidation-Rust fast going rancid

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proteins that do a job.
The shape of a protein(enzymes) determines its function

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moderate temp, needs water, moist environment

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warm, moits, protein rich
oxygen

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follow it out

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draw a diagram
gather materials

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brainstorm ideas and choose the best ones

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discuss what can work better, repeat steps 1-5
make changes

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what are the problems
what are the constraints
time
money
personel

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Vacuum packing is an effective form of food preservation because it keeps things from getting inside and spoil the food. 

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Why?
Can save for later and will last longer.