PPT-Food Preservation Technology

Ch 28 Objectives Describe the effect of freezing on foods Identify and describe commercial freezing methods Demonstrate how to choose and package foods for freezing at home Explain the role of sublimation in freezedrying. Professor James Dooley. School of Biomedical Sciences,. University of Ulster,. Coleraine. Food Spoilage and Preservation. Essential element of modern society. Not appreciated by most individuals. A changing environment requiring constant innovation. Varun. . Pathak. School of Biomedical Sciences,. University of Ulster,. Coleraine. Hunter-Gatherer society. supported low numbers/ self-sufficient. unreliable food supply. limited specialisation of individuals. of . Enhanced. Publications. Barbara Sierman, KB National Library of the Netherlands. Liber conference, London 26-6-2015. Barbara Sierman: Preservation of Enhanced Publications. Liber Conference 2015, London. Private restrictions on the use of property. Easement. A formal agreement between the owner of a historic structure and a . government agency . or . preservation organization . giving the latter the right to review and approve changes to the building before they are undertaken. In exchange for giving the preservation organization or government entity a legally enforceable right to protect the historic character of the site that amounts to a property interest, the building’s owner may receive tax or some other . Store & Protect. Laurie Sauer. Information Technologies Librarian. Knox College. lsauer@knox.edu. http://www.publicdomainpictures.net/view-image.php?image=295. IDENTIFY. the types of digital content you have.. MA / CS 109. April 22, 2011. Andrea Goethals. Manager of Digital Preservation & Repository Services. Harvard Library. “Digital Content”?. Digitized . (born-analog). Born-digital. Tweets. Web sites. David Tarrant. University of Southampton (UK). dct05r@ecs.soton.ac.uk. Preserv. Repository Preservation and Interoperability. .org.uk. A Few Definitions. Repository. : A repository is a place where data is stored and maintained.. . What Are Foods?. Foods. are . materials. (raw, processed, or formulated) that are consumed . orally. by humans or animals for . growth. , . health. or . pleasure. . . Generally, there is no limitation . Preservation and Archiving Special Interest Group (PASIG) . Boot Camp. . Tom Cramer. Chief Technology Strategist. Stanford University Libraries. PASIG Digital Preservation Boot . camp. PASIG Digital Preservation Boot . Collections, preservation & conservation. Susie Bioletti, TCD ( Chair) . John Cremin, TCD (web liaison) . Siobhan Fitzpatrick, RIA (Sponsor). Elaine Harrington, UCC . Eoin McCarney, UCD . Ann McSweeney, DIT . Project . highlights and achievements in the field of mild preservation. June . 2017. Why. mild . preservation. ?. Traditional processing: challenge to maintain fresh quality and nutrients (e.g. retort sterilisation). Drying. Irradiation. Chemical preservation. Preservation by heat treatment. Blanching. Sterilization. Pasteurization. Blanching. Most vegetables and some fruits are blanched prior to further processing operations, such as canning, freezing or dehydration.. Drying. Irradiation. Chemical preservation. Food Preservation. Food preservation involves the action taken to maintain foods with the desired properties or nature for as long as possible.. The main reasons for food preservation are to overcome inappropriate planning in agriculture, produce value-added products, and provide variation in diet.. Esther . Conway, . Brian . Matthews, . David . Giaretta, . Simon . Lambert, . Nick . Draper. . Michael Wilson: Science . and Technology Facilities . Council . Nick Draper: . . Tessella . RAL. Diamond Light Source.