Food preservation techniques

Publication details: Bristol: Classroom Video, 2012Description: DVD of 20 minsSubject(s): Food preservation | Shelf life | Pasteurisation | FreezingLOC classification: TX601Summary: 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
DVD CAFRE Loughry Library TX601 FOO (Browse shelf(Opens below)) 1 Available 192300

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.

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