분야
pptx2. Drying
3. Canning
4. Losses of B vitamins and vitamin C can occur but fat soluble vitamins (A, D, E) are not severely affected
5. Freezing
6. Vacuum packing
7. Imitation meat
8. Food could be cheaper and countries like Britain less dependent on food imports if we were prepared to eat highly nutritious vegetable foods instead of animal products.
음식을 저장하거나 조리의 편의를 위해 가공 처리하는 방법은 예나 지금이나 달라진 것이 없다. 건조 , 염장, 절임, 훈제 등은 수 세기 전부터 현재까지 이어져 오고 있다. 최근 과학의 발전은 저장음식의 맛, 질감, 영양가에 손실을 가져오는 미생물로 인한 부패를 최소화 할 수 있게 되었다.
2. Drying One of the oldest methods of preserving food is by drying but this causes considerable damage to the food, and is rarely used nowadays except for some fruits. More sophisticated methods of drying have been developed recently, such as puff drying for breakfast cereals and popcorn. Vacuum and freeze drying processes are used for products with delicate flavours and textures like coffee granules, eggs, prawns and vegetables. The process involves freezing, and evaporating the ice away, under reduced pressure. It is an expensive process but gives a produce which is high in flavour and palatability. Milk may be dried on rollers or by spraying concentrated milk into hot air chambers.
