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.
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.
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.
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.
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.
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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