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Note the two sieves catching charred seeds and charcoal, and the bags of archaeological sediment waiting for flotation. Paleoethnobotany (also spelled palaeoethnobotany), or archaeobotany, is the study of past human-plant interactions through the recovery and analysis of ancient plant remains. Both terms are synonymous, though paleoethnobotany ...
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. Some food processing methods play important roles in reducing food waste ...
The conservation and restoration of herbaria includes the preventive care, repair, and restoration of herbarium specimens. Collections of dried plant specimens are collected from their native habitats, identified by experts, pressed, and mounted onto archival paper. Care is taken to make sure major morphological characteristics are visible.
Freeze drying. Freeze-dried strawberries. Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [ 1] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [ 2] This is in contrast to dehydration by most conventional methods that evaporate water using ...
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
Evolutionary history of plants. A late Silurian sporangium, artificially colored. Green: A spore tetrad. Blue: A spore bearing a trilete mark – the Y -shaped scar. The spores are about 30–35 μm across. The evolution of plants has resulted in a wide range of complexity, from the earliest algal mats of unicellular archaeplastids evolved ...
Flash freezing. In physics and chemistry, flash freezing is the process whereby objects are rapidly frozen. [ 1] This is done by subjecting them to cryogenic temperatures, or it can be done through direct contact with liquid nitrogen at −196 °C (−320.8 °F). It is commonly used in the food industry .
Food preservation. A food scientist is preparing a meal for astronauts in space. Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration ...