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Curing is a technique for preservation of (usually edible) vegetable material. It involves storing the material in a prescribed condition immediately after harvest. It involves storing the material in a prescribed condition immediately after harvest.
Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century.
Various dried foods in a dried foods store An electric food dehydrator with mango and papaya slices being dried. This is a list of dried foods.Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food.
When water is used to make beer, the boiling during the brewing process may kill bacteria that could make people sick. The barley and other ingredients also infuse the drink with nutrients, and the microorganisms can also produce vitamins as they ferment. [5] However, the common belief that premodern people avoided drinking ordinary water is a ...
Evaporative cooling chambers (ECCs), also known as "zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life.
Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results. [3] 1890 newspaper advertisement showing tin of dried coconut
The food can be pre-soaked in brine before transferring to vinegar. This reduces the water content of the food, which would otherwise dilute the vinegar. This method is particularly useful for fruit and vegetables with a high natural water content.
See the "Conclusions and Additional Resources" section of the Best Practices Guide [12] for a more complete list of vegetables that can benefit from storage in an evaporative cooling device. Non- electric evaporative cooling devices – such as ECCs and clay pot coolers – are not suitable for items that require sustained temperatures below 20 ...