Erasmus+ project "Conservation of Food" experiments in Joniškis "Aušros" gymnasium

1. CONSERVATION OF FOOD
Joniškio „Aušros“ gymnasium
Guadeloupe
2019
THEORY AND OUR
EXPERIMENTS

2. Smoking
It is the process of preserving food by exposing it to smoke
from burning material, most often wood. Smoke provides
the product with specific flavour and smell.

3. Chemical processes
Phenol and its derivatives, some aldehydes and resinous
materials, formic and vinegar acids existing in smoke
fumes give special taste to products.

4. Types of smoking:
Cold smoking exposes the foods up to the temperatures of +35°C. It
takes several days to smoke products. Warm smoking exposes foods
to temperatures of +60-80 °C. Hot smoking exposes foods to
temperatures higher tham +80°C. It usually takes several hours to get
the food smoked.

5. Our experiment

6. Conclusion
Smoking reduces amount of water in the product.
Fume substances preserve food from getting
spoiled.

7. Sugar canning
80-120% sugar to raw material needed to preserve it. There
should be enough sugar in the solution to extract moisture from
the product to be canned. During the boiling process with such a
big amount of sugar a part of water is boiled away.

8. Storing
It is necessary to store canned products in a dry and cool place.
Humidity reduces sugar concentration and revives microorganisms.
Thus they eat sugar and other substances and products get spoiled.

9. Our experiment

10. Conclusion
Sugar protects products from getting spoiled;
Sugar ensures shelf stability;
Sugar retains the shape of the fruit;
Sugar improves flavor and stabilizes color.