CBE658 FOOD PRESERVATIVE by Nor AinahusNa https://padlet.com/norainahusna1999/697m2z6dzop9m19w My e-portfolio en-us 2021-10-28 11:14:41 UTC 2026-01-25 17:10:17 UTC hello@padlet.com Activity-Topic 2 norainahusna1999 https://padlet.com/norainahusna1999/697m2z6dzop9m19w/wish/1851164162 What is your opinion on the use of chemical preservatives in food products? Justify your answer.

~ I think it is efficient to use chemical preservations in food as food preservatives are added to delay or decrease the degradation in food products, by inhibiting the growth of bacteria, fungi, or antioxidants, and the oxidation of food constituents.


The technology in food preservation is always evolving. Based from the videos and other references you searched, how would you recommend the best chemical preservation method to be used? You can explain with example(s) and the advantages in term of (but not limited to) efficiency, safety, environmental effect, cost and customer's satisfaction.

~ In my opinion, I think the best method to be used in food preservation is canning because this method has been use for a long time as a method of food preservation. In this method, we can preserve food by using a boiling water bath or pressure canner. Then, the next step is heating the food to a specific temperature in order to kill the food-spoiling bacteria. Next, heat the forces air from the canning jar, and as it cools, the jar will seals.

~The advantages of canning is bacteria can not entering and seep into the jar, and food can be keeps for the several years. Hence, canning is the famous chosen method to be used in food preservation.]]> 2021-10-28 12:42:48 UTC https://padlet.com/norainahusna1999/697m2z6dzop9m19w/wish/1851164162 Activity-Topic 3 norainahusna1999 https://padlet.com/norainahusna1999/697m2z6dzop9m19w/wish/1877093489
1. What is drying?

~In my opinion, drying is a process of elimination of the water or dehydrated the food.

2. What are the examples?

~Since I love to eat grapes, so I would suggest the example of food that can be dried is grapes. Grapes can be dried using natural drying by open sun drying. Basically, the grapes is washed and gently dry the grapes. Next the grapes is spread on the baking tray and cover the grapes up with the kitchen towel. Lastly, the grapes is taked outside and leave them for about at least three day for the grapes to be fully dried.

3. Why food need to be dried?

~Food need to be dried because drying can reduce or obstruct the growth of bacteria, yeasts or mold in order to keep the food for long periods.]]> 2021-11-09 03:25:06 UTC https://padlet.com/norainahusna1999/697m2z6dzop9m19w/wish/1877093489 Activity-Drying norainahusna1999 https://padlet.com/norainahusna1999/697m2z6dzop9m19w/wish/1893014190 Why drying is a complex process?

~Drying may be defined as the vaporization and removal of water or other liquids from a solution, suspension, or other solid-liquid mixture to form a dry solid. It is a complicated process that involves simultaneous heat and mass transfer, accompanied by physicochemical transformations. Drying occurs as a result of the vaporization of liquid by supplying heat. Based on the mechanism of heat transfer that is employed, drying is categorized into direct (convection), indirect or contact (conduction), radiant (radiation) and dielectric or microwave (radio frequency) drying.

~Heat transfer and mass transfer are critical aspects in drying processes. Heat is transferred to the product to evaporate liquid, and mass is transferred as a vapor into the surrounding gas. The drying rate is determined by the set of factors that affect heat and mass transfer. Solids drying is generally understood to follow two distinct drying zones, known as the constant-rate period and the falling-rate period. The two zones are demarcated by a break point called the critical moisture content.

~Have you ever wondered why molds grow much quicker on fresh bread than on a piece of dry toast? This everyday observation already shows that drying is a crucial step within the agri-food industry when producing quality products or materials. Drying is a complex process that involves water absorption, transport in porous media and ultimately evaporation. 


]]> 2021-11-16 03:22:13 UTC https://padlet.com/norainahusna1999/697m2z6dzop9m19w/wish/1893014190 Activity-Topic 4 norainahusna1999 https://padlet.com/norainahusna1999/697m2z6dzop9m19w/wish/1946081258 Is freezing a good technique for food preservation?

~Freezing is the easiest, most convenient, and least time-consuming method of preserving foods. Most foods freeze well with the exception of foods with a high water content, cream-based items, and cooked starchy foods such as cooked noodles and rice. 

However, all fresh foods contains enzymes, compounds that help the plant and fruits ripen and mature. During freezing, enzyme action is slowed but not stopped. If not inactivated, these enzymes can cause color and flavor changes and loss of nutrients during freezer storage. Also, freezing stops, but does not destroy, the microorganisms that cause spoilage or illness. Thus, freezing might not be the good technique used for food preservation.

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.

~Vegetables, fruits, and meat are the foods that can preserve using low temperature technique processing. By preserving food through the application and maintenance of extreme cold temperature (−4°C to −40°C). It is effective because most of the water of the food tissue is changed from the liquid to the solid state.

~This change in the physical state of water retards enzymatic action and stops microbial growth, the cause of food spoilage, thus preserving food. Many foods can be frozen for twelve months or more without major changes in size, shape, texture, color and flavor.

]]> 2021-12-14 03:31:19 UTC https://padlet.com/norainahusna1999/697m2z6dzop9m19w/wish/1946081258 Activity-Topic 5 norainahusna1999 https://padlet.com/norainahusna1999/697m2z6dzop9m19w/wish/1973502955 1. List 3 examples of fermented food.

~Yogurt
~Kimchi
~Tempeh

2. How does fermentation help in preserving food products?

~The fermentation process involves the oxidation of carbohydrates to generate a range of products, which are principally organic acids, alcohol, and carbon dioxide. The products have a preservative effect by limiting the growth of spoilage or pathogenic microbiota in the food.

~These include many organic acids such as lactic and acetic acids produced as end products, which provide an acidic environment which unfavorable for the growth of many pathogenic and spoilage microorganisms.

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

~In my opinion, fermented foods are considered safe for most people. However, some individuals may experience side effects. Due to the high probiotic content of fermented foods, the most common side effect is an initial and temporary increase in gas and bloating.

~Some products may contain high levels of added sugar, salt, and fat so it is important to read nutrition labels to make sure you’re making a healthy choice. Besides, if fermenting at home, always follow recipes to avoid spoilage and read nutrition labels when consuming store-bought products. 

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