Meeting in Penzberg March 16-21, 2015

Workshop onPreservation of food

Ketchup Recipe● Ingredients:

– 2 kilo tomatoes– 250 gram onions– 1 tablespoon salt– 1 teaspoon ground pepper– 4 tablespoons vinegar– 1 teaspoon ground mustard seeds– 1/2 teaspoon ground ginger– 1/2 teaspoon ground allspice

Implementation

● Cut the tomatoes and onions● Put all ingredients in a bowl● Simmer for 45 minutes● puree everything● Press through a sieve● simmer again● Put it in a closeable container

Preservation of Ketchup

The vinegar lowers the pH-value and kills the bacteria

Different Methods of Food Preservation1.Drying

2.Burial

3.Salting or Curing

4.Smoking

5.Freezing and Refrigeration

6.Heating

7.Sulfuring

Drying● Drying inhibits the growth

of bacteria, yeasts, and mold through the removal of water

● Drying is the oldest method of food preservation ● A collection of dried mushrooms

Burial● Burial of food can preserve

it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level

● In India, it is practical to store rice by burying it underground. This method helps to store for three to six months during the dry season

● A reconstruction of a burial from about 3500 B.C

Salting and Curing● Salting draws out the water

out of the food which slows the growth microorganisms

● Nitrates and nitrites not only help kill bacteria, but also produce a characteristic flavor and give meat a pink or red color.

● Salted meat

Smoking● smoke alone is insufficient

for preserving food in practice thus it is combined with others methods like drying or salting

● Smoking became more of a way to flavor than to preserves food ● Pork ribs being smoked

Freezing or Refrigeration● microorganisms do not grow

when the temperature is too low

● One of the most used and effective methods ● Frozen food in the supermarket

Heating● Heating preserves the food

because the microorganisms can't survive in too high temperatures

● is most commonly used in milk production, but the process is also used for fruit juices, cream etc

● ultra high temperature treated milk

Sulfuring● Is mainly used for wine

and dry fruits● Sulfur dioxide or

sulfide is added● Kills bacteria● Deactivates Enzymes

TOMATO EXPERIMENT

Preservation of conventional tomatoes● Mineral fertilizer (ammonium sulfate)

fertilizer which containscarbon dioxide

● Chemical plant protection products

APPLE EXPERIMENT

First day

biological

Fifth day

biological

biological

Ninth day

First day

conventionalized

Fifth day

conventionalized

Eighth day

conventialized

Preservation of a conventional apple

First Method:

– Name: CA-Storage (controlled atmosphere storage)– they are stored in a controlled atmosphere storage– the oxygen content of the air is decreased– and the carbon dioxide content is increased– by the temperature of 1-4 degrees (like a hibernation)

Second Method:

– Name: MCP-Preservation– the apples are sprayed with methylcyclopropene– the maturity of the apple is stopped and the apple looks good

Disadvantages

– The first method is considered to be harmless but the apple loses vitamins

– In the second method, you can't tell whether the vitamins or flavor changes

Enzymes and proteins

Video

Explanation:

●https://www.youtube.com/watch?v=bpwK3d6ebQs

Form Meat

In order to produce Form Meat you need:

●Meat●Salt●Water●Transglutaminase

Form Meat

You have to wear gloves and a respirator for safety reasons!!

Form Meat

● First put the meat into a bowl● Add salt and water● Mix it for 2-4 minutes● Add the Transglutaminase● Mix again● Wrap it in Saran Wrap

– Holes should not be produced● Refrigerate for 6-8 hours

Transglutaminase

Transglutaminase is an enzyme which can connect proteins

Usage:

-in the medicine to heal open wounds

- also used for connecting meat pieces

Advantages

● Smallest meat pieces can be used - this is better for the economy (less waste)

● You can put the meat in any shape like hearts or figures

●It can connect small pieces to one large meat

Disadvantages● As it looks like real meat, consumers can get deceived because they

can't tell the difference● Some people might be allergic to Transglutaminase

(Enzyme must not be written on the product by law)● It could cause yet unknown

diseases

Workshop onselling strategies of supermarkets

Strategie 1:

Yellow lights over vegetables

mirrors over the vegetables

Effect:

-> makes them look fresher

-> makes you believe there is more food than there actually is

Strategie 2:

Necessary things are placed at the end of the store

Effect:

-> makes you walk through the whole market

Strategie 3:

sweet things sold single at the cashier‘s

Effect:

-> easier to buy

Strategie 4:

Most expensive things at eye-level, cheaper things at the bottom of the shelves

Effect:

-> makes you see the expensive things first and buy them instead of cheaper ones

Strategie 5:

fresh smells at the detergent corridors

Effect:

-> makes you want your clothes to smell like this

●Strategie 6:

Things that children like most are placed at thebottom of the shelves

Effect:

-> makes children want to have them-> children will argue about buying these items with their parents (“pester items“)

Workshop on tasteExperiments:

Do organic products taste better?

Does organic meat lose less weight when fried in a pan?

Can you tell the difference between freshly squeezed orange juice and juice from concentrate?