Universidad Anáhuac Mayab
Le Cordon Bleu
Gastronomy 6th Semester
Food Chemistry
Mariana García Bárcena
Maria Fernanda Eulogio
Camila Cervantes
January 21st, 2025
LG Paola Cetina
Name
Dehydration
Freezing
Ionizing radiation
Canning
Salting (Curing)
Description
Drying is a method that
uses the latent heat of
vaporization to remove the
excess moisture present in
the food products by
decreasing the water
activity and extending the
shelf life.
Freezing provides a
significantly extended
shelf life, freezing slows
down the deterioration of
foods but it does not stop
it. There is a slow
deterioration of
organoleptic qualities
when freezing foods.
Involves the application of
gamma, electron
beam/Xray to decreased
microbial contamination as
well as inhibition of
enzymatic activities in
agro-food products
Extended shelf-life by
applying pressure during
the cooking process or
postprocessing thermal
treatment
Curing is related only to
certain types of meat,
cheese and fish. Curing
converts these foods into
shelf stable products.
Some products like cheese
and fish are cured with
salt, while meat is cured
with nitrate. Some cured
products are not stable
unless refrigerated.
Example
Raisins, dried herbs,
Ice cream, bread, animal
proteins, vegetables, etc.
Beef and pork, Seeds for
Sprouting (for alfalfa
sprouts)
Canned soup, canned
beans.
Cured salmon, parmesan
cheese, gouda, manchego
brie, pancetta, chorizo,
mortadella, herring, cod,
anchovies, etc.
References
-
Rahman, M. S. (Ed.). (2020). Handbook of food preservation. Taylor & Francis
Group.
-
-
Goyal, Megh R., Santosh K. Mishra, and Preeti Birwal, eds. (2022). Food
Processing and Preservation Technology : Advances, Methods, and
Applications. Apple Academic Press Inc.
Chacha, J. S., Zhang, L., Ofoedu, C. E., Suleiman, R. A., Dotto, J. M., Roobab,
U., . . . Guiné, R.,P.F. (2021). Revisiting non-thermal food processing and
preservation Methods—Action mechanisms, pros and cons: A technological
update (2016–2021). Foods, 10(6), 1430.
doi:https://doi.org/10.3390/foods10061430