Picture this scenario, an employee fleeting through their work assignment totally ignoring the hunger pangs in their stomach. If only you could have shelf stable meals to get you through the afternoon. This must be the reason why these ready to go food remedies are popular amongst many people. They do not require refrigeration since the have been processed to last longer. They offer the best solution to the duty packed lives we all face today.
There are a number of ways by which these foods are prepared. These techniques range from simple methods such as dehydration to complex processes such as hydrogenation and ionization.
The process of desiccation or dehydration is effective in preservation of food since the microorganisms causing food decay require a moisture laden environment to grow and thrive. Drying in effect destroys this environment. Most commonly desiccated foods include fish, beans green peas and fruits.
Transforming fats and oils through hydrogenation to cub rancidity is also commonly practiced. This method is generally aimed at maintaining food by replacing the specific ingredient that is speeding up the rate of decay. In this case fat undergoes hydrogenation since it usually becomes rancid very quickly if not properly stored. Sterilization is also another technique that aims at destroying invasive pests and delaying the rate of ripening of fruits by ionization.
These three techniques can all reduce the rate of decomposition tremendously without having a huge effect on the color, taste and texture of food. The essence behind preservation is to enable us to use food for extended time periods other than the normal expiry periods of fresh food.
Preserved meals are very convenient alternative food choices. An office worker could get more done by carrying canned food for lunch thereby minimizing time spent moving around in search of a restaurant. All this while still getting the required nutrition.
Outdoor celebrations such as picnics or even camping and hiking expeditions is an ideal time to to bring along preserved ready to munch meals such as beef stew, granola bars, apple juice the list is endless.
Despite these benefits derived from shelf stabilized meal plans, certain dangers exist in attempting to prolong their longevity. Concerns have been raised on the health effects of hydrogenation of fats. This process usually produce trans fats that are general high in cholesterol. Due to this, strict laws have been instituted against selling hydrogenated products without informing the consumer. This law requires that all hydrogenated products be labeled. The safety of consuming irradiated foods has also triggered research into the associated health concerns. Although it is still debatable whether sterilization poses a huge health concern, its effects on the chemical makeup of food cannot be ignored.
The final consumer is however at liberty to decide on whatever products to consume. This should always be done with understanding of the benefits and dangers one may be exposed to.
There are a number of ways by which these foods are prepared. These techniques range from simple methods such as dehydration to complex processes such as hydrogenation and ionization.
The process of desiccation or dehydration is effective in preservation of food since the microorganisms causing food decay require a moisture laden environment to grow and thrive. Drying in effect destroys this environment. Most commonly desiccated foods include fish, beans green peas and fruits.
Transforming fats and oils through hydrogenation to cub rancidity is also commonly practiced. This method is generally aimed at maintaining food by replacing the specific ingredient that is speeding up the rate of decay. In this case fat undergoes hydrogenation since it usually becomes rancid very quickly if not properly stored. Sterilization is also another technique that aims at destroying invasive pests and delaying the rate of ripening of fruits by ionization.
These three techniques can all reduce the rate of decomposition tremendously without having a huge effect on the color, taste and texture of food. The essence behind preservation is to enable us to use food for extended time periods other than the normal expiry periods of fresh food.
Preserved meals are very convenient alternative food choices. An office worker could get more done by carrying canned food for lunch thereby minimizing time spent moving around in search of a restaurant. All this while still getting the required nutrition.
Outdoor celebrations such as picnics or even camping and hiking expeditions is an ideal time to to bring along preserved ready to munch meals such as beef stew, granola bars, apple juice the list is endless.
Despite these benefits derived from shelf stabilized meal plans, certain dangers exist in attempting to prolong their longevity. Concerns have been raised on the health effects of hydrogenation of fats. This process usually produce trans fats that are general high in cholesterol. Due to this, strict laws have been instituted against selling hydrogenated products without informing the consumer. This law requires that all hydrogenated products be labeled. The safety of consuming irradiated foods has also triggered research into the associated health concerns. Although it is still debatable whether sterilization poses a huge health concern, its effects on the chemical makeup of food cannot be ignored.
The final consumer is however at liberty to decide on whatever products to consume. This should always be done with understanding of the benefits and dangers one may be exposed to.
About the Author:
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