Food preservation techniques 

 - Bristol:   Classroom Video,   2012 
 - DVD of 20 mins 
<br/><br/> Food preservatives are commonly used in many of the foods we purchase and consume daily. While some food preservation techniques have been practiced for millennia, such as salting, drying and smoking, others have been made possible on a commercial scale by 20th Century advancements in technology, such as freezing and pasteurizing. This film takes a look at why foods are preserved and the many advantages that consumers gain from the ability to store food for long periods of time. It explores causes of food spoilage; the differences between natural and artificial food preservatives; preservation techniques using temperature; and water and oxygen removal. Featuring an interview and demonstrations of preservation techniques, this film is an ideal resource for senior learners at secondary level and in further education. It is a valuable production for anyone undertaking food and food technology related courses, as well as hospitality. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food preservation<br/>Shelf life<br/>Pasteurisation<br/>Freezing
<br/><br/><label>LC Class. No.: </label>TX601