Food Preservation Glossary

2. the level of water necessary to preserve foods (also known as the equilibrium relative humidity
3. the removal of mositure from food by the application of heat.
6. the action of proteins that aid in specific chemical reactions in plants and animals that causes decay.
8. the surface dehydration of food that results from the moisture loss at below freezing temperatures.
11. the process of forming crystals by allowing a solution to evapourate slowly or quickly. Too much sugar or insufficient acid can also cause this.
13. a chemical method of preservation in which fruits and or vegetables are stored completely covered with spiced vinegar. Sometimes sugar is added.

1. a test for setting of jam/jelly that involves a cold plate or saucer.
4. a fruit gel that is made from fruit pulp and sugar.
5. a citrus jelly that may contain unpeeled slices of citrus fruit.
7. a fruit gel that is made from fruit juice and sugar.
9. very briefly or partially cook a food in boiling water to loosen peel from vegetables, remove undesirable flavours or to prepare a food for freezing.
10. sealing food in glass or metal conatiners that are subject to high temperatures for a specified time so as to destroy microorganisms that cause spoilage.
12. complete destruction of microorganisms by heat.
13. a gelatin-like carbohydrate obtained from certain under-ripe fruits, used to thicken jams and jellies.