Food preservation Food preservation Ambient food is food which can be stored for long periods at ambient temperature, i.e. without chilling or refrigeration . Examples include pickles, peanut butter and ketchup. ...more on Wikipedia about "Ambient food"
Arbroath Smokies are a type of lightly smoked small haddock – a speciality of the town of Arbroath in Angus, Scotland. ...more on Wikipedia about "Arbroath Smokie"
Canning is a method of preserving food by first heating it to a temperature that destroys contaminating microorganisms, and then sealing it in air-tight jars, cans or pouches. Because of the danger of botulism and other pathogens, the only safe method of canning most foods is under conditions of both high heat and pressure, normally at temperatures of 240-250°F (116-121°C). Foods that must be pressure canned include all vegetables, meats, seafood, poultry, and dairy products. The only foods that may be safely canned in a boiling water bath (without high pressure) are highly acidic foods like fruits, pickled vegetables, or other foods to which acid has been added. ...more on Wikipedia about "Canning"
A cooler most commonly is an insulated box, used to keep food or drink cool. Ice cubes are most commonly put in on top of the items, filling in between them. Ice packs are sometimes used, as they either contain the melting water inside, or have a gel sealed inside that also stays cold longer than plain water. ...more on Wikipedia about "Cooler"
Cured salmon and other fish recipes have been found in many cultures stretching from the people of early to modern Scandinavia to the Native Americans. ...more on Wikipedia about "Cured salmon"
In polymer chemistry and Process Engineering, curing refers to the toughening or hardening of a polymer material by cross-linking of polymer chains, brought about by chemical additives, ultraviolet radiation or heat. In rubber, the curing process is also called vulcanization. ...more on Wikipedia about "Curing"
The temperature range in which foodborne bacteria can grow is known as the danger zone. This is typically considered to be between 40°F (4.4°C) and 140°F (60°C), though often 45°F (7.2°C) is considered the lower temperature of the range. Potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness. ...more on Wikipedia about "Danger zone"
Dried fruit is fruit that has been dried, either naturally or through use of a machine, such as a dehydrator. Raisins, plums or prunes and dates are examples of popular dried fruits. Other fruits that may be dried include apples, apricots, bananas, cranberries, figs, mangoes, pawpaw, peaches, pineapples, tomatoes and pears. ...more on Wikipedia about "Dried fruit"
Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. Drying food using the sun and wind to prevent spoilage has been known since ancient times. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then water is removed by sublimation. ...more on Wikipedia about "Drying (food)"
In its strictest sense, fermentation (formerly called zymosis) is the anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. Fermentation does not release all the available energy in a molecule; it merely allows glycolysis (a process that yields two ATP per glucose) to continue by replenishing reduced coenzymes. Fermentation yields lactate, acetic acid, ethanol, or other reduced metabolites. ...more on Wikipedia about "Fermentation"
Flash freezing refers to the application of supercooling in various kinds of industries whereby objects are quickly frozen by subjecting them to super low temperatures. ...more on Wikipedia about "Flash freezing"
Food irradiation is the process of exposing food to ionizing radiation in order to disinfest, sterilize, or preserve food. It is, like most technology involving ionizing radiation, the subject of some controversy regarding its safety. Irradiation is used on other things as well, such as medical hardware. Largely to avoid consumer fear of the term "radiation", it is often called cold pasteurization or electronic pasteurization to emphasize its similarity to the process of pasteurization. ...more on Wikipedia about "Food irradiation"
Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, texture and flavor. ...more on Wikipedia about "Food preservation"
Freeze drying (also known as Lyophilization) is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport. Freeze drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to gas. Sublimation gradually causes shrinkage of unused ice cubes in frost-free freezers and the disappearance of winter snow without thawing. ...more on Wikipedia about "Freeze drying"
Freezer burn is a condition that occurs when frozen food has dried out because it has been frozen too long. Freezer burn often results in change of texture and discoloration of the affected food. It appears as grayish to brown or white leathery spots on the food. ...more on Wikipedia about "Freezer burn"
In physics and chemistry, freezing is the process of cooling a liquid to the temperature (called freezing point) where it turns solid. Melting, the process of turning a solid to a liquid, is the opposite of freezing. Consequently the freezing point is the same temperature as the melting point. A pure substance has a fixed freezing point. ...more on Wikipedia about "Freezing"
Instant coffee is a beverage derived from coffee. Through various manufacturing processes the coffee is dehydrated into the form of either powder or granules. These can be rehydrated using hot or boiling water to provide a drink that most people are happy to accept as 'coffee'. There is also at least one brand of instant coffee available in concentrated liquid form. ...more on Wikipedia about "Instant coffee"
Jam is a type of fruit preserve made by boiling fruit with sugar to make an unfiltered jelly. Jam is often spread on bread and also as a culinary sweetener, for example in yogurt. ...more on Wikipedia about "Jam"
A kipper is a whole fish that has been split from tail to head, eviscerated, salted, and smoked. Typically the species is a herring or salmon but traditionally it would be any fish found in great numbers caught during its spawning period. Spawning fish are not good to eat fresh, and usually arrive in great abundance, thus they are salted and smoked to improve flavour and preservation. ...more on Wikipedia about "Kipper"
The nitrite ion is NO2−. ...more on Wikipedia about "Nitrite"
Pasteurization (or pasteurisation) is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. The process was named after its inventor, French scientist Louis Pasteur. The first pasteurization test was completed by Pasteur and Claude Bernard on April 20, 1862. ...more on Wikipedia about "Pasteurization"
Pickled tofu (豆腐乳 in Chinese, Pinyin: dòufu rǔ, lit. "tofu dairy"; also called tofu cheese, preserved tofu, or fermented tofu) is a form of processed tofu used in Chinese cuisine. ...more on Wikipedia about "Pickled tofu"
Pickling is the process of preparing a food by soaking and storing it in a brine containing salt, acid (usually vinegar), or both, a process which can preserve otherwise perishable foods for months. The resulting food is called a pickle. Depending on the initial concentration of brine or vinegar, the pickled food may also undergo lactic acid fermentation. ...more on Wikipedia about "Pickling"
Refrigeration (from the Latin frigus, frost) is generally the cooling of a body by the transfer of a portion of its heat away from it. Applications include conservation, especially of food, and lowering the temperature of drinks to one that is more agreeable for consumption. Domestic refrigerators are common in kitchens, with separate sections or separate machines for cooling and freezing. ...more on Wikipedia about "Refrigeration"
A refrigerator car (or "reefer") is a refrigerated boxcar, a piece of railroad rolling stock designed to carry perishable freight at specific temperatures. Refrigerator cars differ from simple insulated boxcars and ventilated boxcars (commonly used for transporting fruit), neither of which are fitted with cooling apparati. Reefers can be ice-cooled, come equipped with any one of a variety of mechanical refrigeration systems, or utilize carbon dioxide (either as dry ice, or in liquid form) as a cooling agent. Milk cars (and other types of "express" reefers) may or may not include a cooling system, but are equipped with high-speed wheelsets and other modifications that allow them to travel with passenger trains. ...more on Wikipedia about "Refrigerator car"
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