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Sustainable Food Storage
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Silica Gel Packets
Uses desiccant properties to absorb moisture, keeping food dry and preventing spoilage.
Cold Storage Warehousing
Utilizes large-scale refrigerated warehouses to keep perishable goods at optimal temperatures.
Vacuum Sealing
Removes air from packaging, preventing oxidation and spoilage due to microorganisms.
Oil Packing
Submerges food in oil to create an anaerobic environment where bacteria cannot grow.
Biopreservation
Uses natural or controlled microbiota or antimicrobials as a way to preserve food and extend its shelf life.
Salt Curing
Uses salt to draw moisture out of food, creating an environment hostile to bacteria.
Refrigeration
Slows down bacterial growth by keeping food at low temperatures, extending its shelf life.
Hermetic Sealing
Provides a complete barrier to gases and moisture, protecting against spoilage.
Controlled Ripening
Manages the ripening process to extend the shelf life of fruits and vegetables.
Canning
Preserves food by sealing it in airtight containers, preventing microorganisms from spoiling it.
Pickling
Uses vinegar or brine to create an acidic environment where bacteria cannot thrive.
Alcohol Preservation
Uses high proofs of alcohol to create an inhospitable environment for microorganisms.
Fermenting
Converts carbohydrates to alcohol or organic acids using microorganisms, naturally preserving the food.
Smoking
Applies smoke to food, which contains compounds that are both antimicrobial and antioxidant.
Ethylene Absorbers
Removes ethylene gas, which can speed up the ripening and senescence of fruits and vegetables.
Freezing
Stops bacterial growth by keeping food at temperatures below 0°F, greatly extending shelf life.
Drying/Dehydrating
Removes moisture from food, inhibiting bacterial growth that leads to spoilage.
Gelatin Wrapping
Encases food in a gelatinous film that restricts exposure to air and contaminants.
Sous-vide After Cooking
Involves sealing cooked food in a vacuum to reduce oxygen exposure and extend its shelf life.
Sugar Preserving
Utilizes high concentrations of sugar to prevent the growth of microorganisms.
Pressure Canning
Uses high pressure to achieve temperatures above boiling to sterilize food and kill more resilient bacteria and spores.
UV Irradiation
Exposes food to ultraviolet light to kill bacteria, yeasts, and molds that cause spoilage.
Root Cellaring
Stores food in an underground room that maintains a consistent cool and humid environment.
Airtight Containers
Prevents exposure to air, thus protecting against oxidation and spoilage.
Modified Atmosphere Packaging (MAP)
Changes the composition of the air inside packaging to slow down spoilage and ripening.
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