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.
A varied number of ways by which these products are made exist thanks to technological advancements. These could include simply dehydrating the foodstuffs or opting to apply more technical methods such as ionization and hydrogenation.
Dehydration entails reducing the amount of water in a product. This works to prevent food spoilage by depriving bacteria and fungus an environment suitable for their growth. Simply put, without water they die. Fruits, vegetables and meats can all be dehydrated to increase their storage life.
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.
These means of preservation however pose a risk to out health. Irradiation serves to alter the chemical makeup of fruits. It is not clear whether radiation has zero effect on produce as claimed by food companies, this may just be a ploy to keep them in business. The effect of hydrogenation is however clear since it increases the trans fat content in oils. This in effect spikes up the cholesterol levels in the food. Cholesterol is a well known villain for it causes a wide range of vascular complications.
In conclusion, whether or not an individual decides to eat shelf stabilized foods, the decision should be made from an informed point of view.
A varied number of ways by which these products are made exist thanks to technological advancements. These could include simply dehydrating the foodstuffs or opting to apply more technical methods such as ionization and hydrogenation.
Dehydration entails reducing the amount of water in a product. This works to prevent food spoilage by depriving bacteria and fungus an environment suitable for their growth. Simply put, without water they die. Fruits, vegetables and meats can all be dehydrated to increase their storage life.
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.
These means of preservation however pose a risk to out health. Irradiation serves to alter the chemical makeup of fruits. It is not clear whether radiation has zero effect on produce as claimed by food companies, this may just be a ploy to keep them in business. The effect of hydrogenation is however clear since it increases the trans fat content in oils. This in effect spikes up the cholesterol levels in the food. Cholesterol is a well known villain for it causes a wide range of vascular complications.
In conclusion, whether or not an individual decides to eat shelf stabilized foods, the decision should be made from an informed point of view.
