Hi, I need help with essay on Convenience Food. Paper must be at least 2250 words. Please, no plagiarized work!Download file to see previous pages... In order to make convenience food, several prepara

Hi, I need help with essay on Convenience Food. Paper must be at least 2250 words. Please, no plagiarized work!

In order to make convenience food, several preparation steps are undertaken. This invariably involves the addition of preservatives or additives. Additives perform different functions. These include coloring agents for improving the aesthetic appeal of food, flavoring for enhancing taste, emulsifiers, and stabilizers for manipulating texture and consistency. Preservatives are added solely for the purpose of preventing and delaying spoilage of food products.The processes of making convenience food are variable due to the different types of raw materials and end products involved. Two major types of food preparation will be enumerated in this paper to serve as representatives to the multifarious activities in this industry. these are food preservation and canning.Food preservation is simply subjecting food raw material to heat or cold and preservatives in order to retain the flavor and value of food. Some methods involve the use of beneficial organisms such as yeast to enhance the quality. The main objective is to remove unneeded components of the food, prevent entry and growth of microorganisms that may cause spoilage and improve the flavor. Examples of preservation processes are heating to kill any live microorganisms, dehydration which removes water, and freezing which disables most bacteria by low temperature.Canning is another food preservation technique wherein the objective is to make an airtight container of food products using a jar or can. The first step is heating the raw materials together....

These include coloring agents for improving the aesthetic appeal of food, flavoring for enhancing taste, emulsifiers and stabilizers for manipulating texture and consistency. Preservatives are added solely for the purpose of preventing and delaying spoilage of food products (SNAC, 2005).

The processes of making convenience food are variable due to the different types of raw materials and end products involved. Two major types of food preparation will be enumerated in this paper to serve as representatives to the multifarious activities in this industry. these are food preservation and canning.

Food preservation is simply subjecting food raw material to heat or cold and preservatives in order to retain the flavor and value of food. Some methods involve the use of beneficial organisms such as yeast to enhance the quality. The main objective is to remove unneeded components of the food, prevent entry and growth of microorganisms that may cause spoilage and improve the flavor. Examples of preservation processes are heating to kill any live microorganisms, dehydration which removes water, and freezing which disables most bacteria by low temperature (NCHFP).

Canning is another food preservation technique wherein the objective is to make an airtight container of food products using jar or can. The first step is heating the raw materials together with seasoning and the container. This step destroys microorganisms and enzymes thus sterilizing the food. The cooling step forms a vacuum seal which serves as a strong barrier against organisms which may cause spoilage. This requires high temperature so pressure cooker and similar implements are used.