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Meeting in Penzberg March 16-21, 2015
Workshop onPreservation of food
Ketchup Recipe● Ingredients:
– 2 kilo tomatoes– 250 gram onions– 1 tablespoon salt– 1 teaspoon ground pepper– 4 tablespoons vinegar– 1 teaspoon ground mustard seeds– 1/2 teaspoon ground ginger– 1/2 teaspoon ground allspice
Implementation
● Cut the tomatoes and onions● Put all ingredients in a bowl● Simmer for 45 minutes● puree everything● Press through a sieve● simmer again● Put it in a closeable container
Preservation of Ketchup
The vinegar lowers the pH-value and kills the bacteria
Different Methods of Food Preservation1.Drying
2.Burial
3.Salting or Curing
4.Smoking
5.Freezing and Refrigeration
6.Heating
7.Sulfuring
Drying● Drying inhibits the growth
of bacteria, yeasts, and mold through the removal of water
● Drying is the oldest method of food preservation ● A collection of dried mushrooms
Burial● Burial of food can preserve
it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level
● In India, it is practical to store rice by burying it underground. This method helps to store for three to six months during the dry season
● A reconstruction of a burial from about 3500 B.C
Salting and Curing● Salting draws out the water
out of the food which slows the growth microorganisms
● Nitrates and nitrites not only help kill bacteria, but also produce a characteristic flavor and give meat a pink or red color.
● Salted meat
Smoking● smoke alone is insufficient
for preserving food in practice thus it is combined with others methods like drying or salting
● Smoking became more of a way to flavor than to preserves food ● Pork ribs being smoked
Freezing or Refrigeration● microorganisms do not grow
when the temperature is too low
● One of the most used and effective methods ● Frozen food in the supermarket
Heating● Heating preserves the food
because the microorganisms can't survive in too high temperatures
● is most commonly used in milk production, but the process is also used for fruit juices, cream etc
● ultra high temperature treated milk
Sulfuring● Is mainly used for wine
and dry fruits● Sulfur dioxide or
sulfide is added● Kills bacteria● Deactivates Enzymes
TOMATO EXPERIMENT
Preservation of conventional tomatoes● Mineral fertilizer (ammonium sulfate)
fertilizer which containscarbon dioxide
● Chemical plant protection products
APPLE EXPERIMENT
First day
biological
Fifth day
biological
biological
Ninth day
First day
conventionalized
Fifth day
conventionalized
Eighth day
conventialized
Preservation of a conventional apple
First Method:
– Name: CA-Storage (controlled atmosphere storage)– they are stored in a controlled atmosphere storage– the oxygen content of the air is decreased– and the carbon dioxide content is increased– by the temperature of 1-4 degrees (like a hibernation)
Second Method:
– Name: MCP-Preservation– the apples are sprayed with methylcyclopropene– the maturity of the apple is stopped and the apple looks good
Disadvantages
– The first method is considered to be harmless but the apple loses vitamins
– In the second method, you can't tell whether the vitamins or flavor changes
Enzymes and proteins
Video
Explanation:
●https://www.youtube.com/watch?v=bpwK3d6ebQs
Form Meat
In order to produce Form Meat you need:
●Meat●Salt●Water●Transglutaminase
Form Meat
You have to wear gloves and a respirator for safety reasons!!
Form Meat
● First put the meat into a bowl● Add salt and water● Mix it for 2-4 minutes● Add the Transglutaminase● Mix again● Wrap it in Saran Wrap
– Holes should not be produced● Refrigerate for 6-8 hours
Transglutaminase
Transglutaminase is an enzyme which can connect proteins
Usage:
-in the medicine to heal open wounds
- also used for connecting meat pieces
Advantages
● Smallest meat pieces can be used - this is better for the economy (less waste)
● You can put the meat in any shape like hearts or figures
●It can connect small pieces to one large meat
Disadvantages● As it looks like real meat, consumers can get deceived because they
can't tell the difference● Some people might be allergic to Transglutaminase
(Enzyme must not be written on the product by law)● It could cause yet unknown
diseases
Workshop onselling strategies of supermarkets
Strategie 1:
Yellow lights over vegetables
mirrors over the vegetables
Effect:
-> makes them look fresher
-> makes you believe there is more food than there actually is
Strategie 2:
Necessary things are placed at the end of the store
Effect:
-> makes you walk through the whole market
Strategie 3:
sweet things sold single at the cashier‘s
Effect:
-> easier to buy
Strategie 4:
Most expensive things at eye-level, cheaper things at the bottom of the shelves
Effect:
-> makes you see the expensive things first and buy them instead of cheaper ones
Strategie 5:
fresh smells at the detergent corridors
Effect:
-> makes you want your clothes to smell like this
●Strategie 6:
Things that children like most are placed at thebottom of the shelves
Effect:
-> makes children want to have them-> children will argue about buying these items with their parents (“pester items“)
Workshop on tasteExperiments:
Do organic products taste better?
Does organic meat lose less weight when fried in a pan?
Can you tell the difference between freshly squeezed orange juice and juice from concentrate?