It's lunch time, there you are hunched over your desk stomach rumbling trying to get the company report done by two o'clock. The thought inherent in your head is that there is no way of getting the work done while still managing to squeeze in lunch, well, shelf stable meals offer the best best remedy for the conundrum you find yourself in. These are basically foods that would normally require refrigeration but have been processed to increase shelf life.
Research has however endeavored to provide ways in which food can be preserved efficiently while maintaining its original quality. Some of this ways involve dehydration, sterilization 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.
Another very useful technique that is widely used by food processing firms is sterilization. This is done by exposing the produce to radiation. It serves to increase shelf life by killing pests and bacteria. Fruits are also sterilized to reduce the ripening time. Hydrogenation is also common practice but it is surrounded with controversy. This is because it transforms fats and oils into trans fatty oils high in cholesterol. This is usually necessary in preserving fat since it becomes rancid really fast.
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.
Households stock on different types of preserved foods due to their shelf life. This eases preparation of certain delicacies. They may also stock up to cover for food in circumstances where the availability of fresh foods may be hampered. Workers with tight schedules can also benefit from these products since they are easily available and many ready to eat alternatives exist at any time deemed convenient.
Households also keep a wide variety of preserved foods either for ease of preparation or as a contingency measure for scenarios where fresh food would not necessarily be available. This habit is widely common amongst doomsday preppers who foresee a global catastrophe as inevitable. Picnics and barbecues are also an ideal time to bring along preserved ready to eat meals.
As of any food related topic, concern usually revolves around the health implications. Hydrogenation converts fats and oils into trans fatty acids which are well known for their high cholesterol levels. This is a leading cause of hypertension. Certain branding laws have therefore been implemented to ensure the consumer always knows what is contained in a product they pick. Exposing fruits to radiation has also been touted as unhealthy. The effects of radiation on food are not conclusively analyzed. This may simply mean that what we do not know may be killing us.
In conclusion, whether or not an individual decides to eat shelf stabilized foods, the decision should be made from an informed point of view.
Research has however endeavored to provide ways in which food can be preserved efficiently while maintaining its original quality. Some of this ways involve dehydration, sterilization 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.
Another very useful technique that is widely used by food processing firms is sterilization. This is done by exposing the produce to radiation. It serves to increase shelf life by killing pests and bacteria. Fruits are also sterilized to reduce the ripening time. Hydrogenation is also common practice but it is surrounded with controversy. This is because it transforms fats and oils into trans fatty oils high in cholesterol. This is usually necessary in preserving fat since it becomes rancid really fast.
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.
Households stock on different types of preserved foods due to their shelf life. This eases preparation of certain delicacies. They may also stock up to cover for food in circumstances where the availability of fresh foods may be hampered. Workers with tight schedules can also benefit from these products since they are easily available and many ready to eat alternatives exist at any time deemed convenient.
Households also keep a wide variety of preserved foods either for ease of preparation or as a contingency measure for scenarios where fresh food would not necessarily be available. This habit is widely common amongst doomsday preppers who foresee a global catastrophe as inevitable. Picnics and barbecues are also an ideal time to bring along preserved ready to eat meals.
As of any food related topic, concern usually revolves around the health implications. Hydrogenation converts fats and oils into trans fatty acids which are well known for their high cholesterol levels. This is a leading cause of hypertension. Certain branding laws have therefore been implemented to ensure the consumer always knows what is contained in a product they pick. Exposing fruits to radiation has also been touted as unhealthy. The effects of radiation on food are not conclusively analyzed. This may simply mean that what we do not know may be killing us.
In conclusion, whether or not an individual decides to eat shelf stabilized foods, the decision should be made from an informed point of view.
About the Author:
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