Chemicals In Food
Chapter Name : Chemistry In Everyday Life |
Sub Topic Code : 102_12_16_04_02 |
Topic Name : Chemicals In Food |
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Sub Topic Name : Food Preservatives |
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Introduction
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.
Pre-Requisites:
Food chemistry
Activity:
Canned meat.
Real Life Question:
What is Food preservation?
Key Words / FlashCards
| Key Words | Definitions (pref. in our own words) |
|---|---|
| Food preservation | Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. |
Learning aids / Gadgets
| Gadgets | How it can be used |
|---|---|
| Soft drink | A soft drink (also called soda, pop, coke, soda pop, fizzy drink, tonic, seltzer, mineral, sparkling water, or carbonated beverage) is a beverage that typically contains water (often, but not always, carbonated water), usually a sweetener, and usually a flavoring agent. |
Real life uses :
Preservation.
Places to visit :
Departmental stores.
Practical examples around us
| Examples | Explainations |
|---|---|
| Milk | Milk is a white liquid produced by the mammary glands of mammals. |
What you learn in Theory:
Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity.
What you learn in Practice:
Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved.