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012023070560

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NORSYAHIRAH ATIRAH BINTI SUHAIMY 012023090689

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NORSYAHIRAH ATIRAH BINTI SUHAIMY 012023090689

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COMPARISON BETWEEN TRADITIONAL AND MODERN PRESERVATION METHOD

Traditional perservation method consists of drying, fermentation and refrigeration

Nature way of method

Natural sources example salt, sugar & vinegar

Modern include canning, pasteurization, freezing, irradiation and addition of chemical.

Use chemical preservation

High technology machines for different types of preservation such as retord machines for ready to eat food for longer shelf life

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Traditional drying and commercial canning are two distinct food preservation methods. Drying, one of the oldest techniques, removes moisture from food to prevent bacterial growth, prolonging shelf life. It’s simple, requires minimal equipment, and is used for foods like fruits and herbs. In contrast, commercial canning seals food in airtight containers and uses heat to kill bacteria, offering longer shelf life but requiring specialized equipment. Canning preserves texture and nutrients more effectively than drying, making it ideal for a wider range of foods. However, it’s more costly and complex than traditional drying, which remains more accessible for small-scale use.

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Preservatives

Traditional: naturally derived preservatives - salt, smoke

Commercial: synthetically derived - sodium benzoate

Scale

Traditional: small scale

Commercial: large scale

Preserving techniques

Traditional: natural methods - drying, smoking and fermentation

Commercial: modern methods - flash freezing, freeze drying

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Traditional Food Preservation Method: Drying

- Example: Sun-Drying Fruits

- Description: In traditional settings, fruits like apricots, grapes (for raisins), and tomatoes are often dried in the sun. This method reduces the moisture content, inhibiting the growth of bacteria, yeasts, and molds.

Commercial Food Preservation Method: Canning

- Example: Canned Vegetables

- Description: In commercial contexts, vegetables are often preserved by canning. This involves placing the food in jars or cans, heating them to a temperature that destroys microorganisms, and sealing them to prevent contamination.

Comparison:

- Cost: Sun-drying is generally low-cost, utilizing natural resources like sunlight and air. Canning, however, requires more investment in equipment and materials (cans, seals, and heat processing units).

- Shelf Life: Canned foods typically have a longer shelf life compared to dried foods, as the canning process ensures a sterile environment, preventing recontamination.

- Nutrient Retention: Drying may lead to some nutrient loss, especially in vitamins sensitive to light and air. Canning can also result in some nutrient loss, but it often retains more nutrients compared to drying.

- Flavor and Texture: Dried foods tend to have a concentrated flavor and chewy texture, while canned foods retain more of their original texture and flavor, albeit sometimes slightly altered by the canning process.

Isn't it fascinating how different methods can affect the food we eat in such varied ways?

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Traditional Food Preservation Methods involve Drying which is removal of moisture from food one of the traditional example is Sun drying, air drying. Secondly will be salting which is Use of salt to draw moisture out and create an inhospitable environment for bacteria. One of the traditional salting method is known as pickling.

Nextly for commercial Food Preservation Methods we have commercial canning which describe large-scale canning using industrial processes and uses of tin and high heat. The last method is Chemical Preservatives. This Uses of substances to inhibit spoilage and microbial. One of the example is sulfades.

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by KESHVINY ARUMUGAM, ISRAA MOHAMED USMAN, AND NAVHIN CHANDRA SEGARAN

Convection

Takes place when heated particles in a gas or liquid flow from a heated area to a cooler area, taking heat with them.

Form of heat transfer that combines conduction with mixing.

A gas oven or cooking in boiling water are good examples. When heated, the particles of a liquid (e.g. water) or a gas (e.g. air) become lighter and rise, while colder particles sink to the bottom and one than handed in turn.

Some example of cooking method that uses convection is baking, roasting

There are total 2 type convection which can be natural or mechanical based on what is generating the flowing movement.

Natural Convection:

occurs when the transfer of heat is caused by the inherent movement of water particles from a warmer area to a cooler one, which creates circular flow.

Example: pot of water is heated.

Mechanical Convection:

uses fans to create the flow that moves the heated particles.

Example: convection ovens. (save time and energy by cooking food faster.)

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https://docs.google.com/document/d/121rWIdPecMGXgAmqRpACU551EzVYd9vlpmzdL-Y4spQ/edit