Compare and contrast between old and new food technologies. Comment
Introduction:
It is an advancement of mankind history that gave human ability to preserve and save food from microorganisms. In ancient times the preservation technologies developed were drying, smoking, chilling and heating. Later man knew the skill to control these technologies. In the nineteenth century Pasteur made it possible for the people to understand how to manage food preservation methods like heating, chilling and freezing. He provided sound basis for more systematic monitoring and control. In ancient times people used salt, spices and sugar to preserve foods. Unfortunately, due to the use of chemicals for preservation like boron or cumarine led to misuse. Physical treatments are one of the oldest technologies of food preservation
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People even cooked the food in the bamboo or clay pot and cooked the food with wood that they burned. In modern life, people formulate many modern cooking tools from metal. That makes cooking handy. Modern stove with high technology are also invented. So the food can be cooked fast and easily. Here is the comparison between new and old food preserving techniques:
Old food preserving techniques
Here are some of the techniques that were used in ancient times to preserve food.
1. Sun drying
Sun drying is a method that is used traditionally to lessen the moisture content of raw food by spreading it in the sun. The solar radiation heats the food up as well as the air and increases the rate of water evaporating from the food. This method still works in areas of strong sunlight and low humidity. It makes the foods lightweight and convenient to store. Sun dried foods are better reserves of energy and nutrition, as moisture is the only thing that is lost during preservation.
But there are some limitations of sun drying i.e. it is not possible at night or during
Migration into regions can create a struggle for finding new or even familiar foods making the creation of palatable foods difficult. Therefore, many Americans brought bulk foods with them in their quest for Western expansion. Some of the staple items during this period could have consisted of salted meats, beans, flour, and any other items that would have the ability to keep without spoiling. We can only imagine how such meals would have tasted, especially after eating the same meal for days at a time. However, one way to create appealing and appetizing food is through the use of condiments, along with the fact that canning jars help people store foods for lengthier periods.
|Control is required to ensure that the risks of any infection, as a result of bad handling of food, are minimised. | | | |
This is related to FATTOM because it represents the 6 favorable conditions required for the growth of foodborne pathogens and back in the day people did methods that would prevent and foodborne illness and was able to be edible.
Smoking meat was also a way of preserving it. To smoke meat it was first salted or soaked in brine and then hung in a smoke house to slowly dry. The smoke house required a smoky fire under the meat for days to weeks. Smoking meat took time and care to do. Potting was another storage form that allowed meat to be stored for a year. Meat from a cow or pig would be put into a big kettle and boiled over a fire while the fat would be melted in a spider, a skillet with skinny legs that was used over fire. The fat was melted in the spider until it became a liquid. The meat, once boiled for hours, was cooled and then placed in a crock. The liquid fat was poured over the meat until it covered all parts and was about two inches thick. The fat served as
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Have you ever wondered about what food people ate living 10,000-12,000 years ago. We know very little about what the Neolithic tribe ate. The main food we know that they ate is yogurt,noodles,cheese and a special ancient seed that is so rare to find anywhere is called Millet. These food were really hard to make back then. Today these products get packed and made by machines so it is really easy to make. The products that the Neolithic tribe made 10,000 years ago was more natural and healthy than the food we make. In today's food they use put in more fat and use put chemicals in the food. Unlike the food back then which was so fresh like cookies right out the oven. The Chinese were the first ones to create and improve the noodles. Also the first clues to make cheese came from the Neolithic era.Yogurt helps lactose people because they can eat it unlike other foods. I think that the development of food was really important.
Beyond the microbrewery, a growing number of households are using fermentation techniques that preserve fruits and vegetables all year long, without the use of electricity. Long before the advent of refrigeration, ancient food preservation techniques, one being fermentation, were utilized to make fruits and vegetables safe for consumption available long after the growing season had ended. It is still used by many cultures today to produce crunchy pickles, tangy fruit chutneys and zesty sauerkraut. Essentially, it is a metabolic process that converts the starches and sugars found naturally in vegetables and fruits into food preserving alcohols and gases, which hinders the growth of harmful bacteria while encouraging the reproduction of beneficial
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The fresh harvested rice would then be dried almost as soon as it came off the lake because If wasn’t, it would mold very quickly. The rice would then be carried to campsites in bark trays where it was spread out to dry. The freshly harvested rice would then continue to ripen. To get rid of any moisture before roasting it, it must have air, sun, and sometimes heat. According to Harvesting and Processing in Canada rice would be dried on many different things such as, woven mats, animal skins, layers of grass or a sheet of birch bark sewn together called apakwaan. While the rice is spread out, it was then picked over to remove any pieces of stalks, leaves, and insects that might be in the batch. If for some reason they couldn't get all the rice to dry immediately, they would then preserve it by digging holes in the soil by lakes and keeping it in water for up to a week. One of the many important steps in preserving rice for later use was dehydrating or roasting the kernel. This process served many important reasons such as: it would then reduce the amount of moisture in the grain; it also destroyed the germs so it would not re-sprout, and it would loosen the hull from the
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