The Effects Of Processing Vegetables



There is a variety of different ways to process a vegetable, but is it the same vegetable when it comes out as it went in? Vegetables are sold canned, frozen and fresh just about everywhere. Posing the question, are they equally as nutritious? Nutrition is a topic concerning Americans today considering since 1991 when 4 out of 45 states had obesity rates of 15% or higher, now 37 or more out of 45 states have those same rates. It is a rising problem among Americans today.
Nutrition is the science explaining the study of foods and their relationship to health. Since humans can’t convert simple elements into energy ourselves we have to ingest complex food materials directly . One component ...

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to be tested in this experiment. This experiment was designed to test if the processing of a carrot produces gas. In turn discovering the health related differences of canned, frozen and fresh carrots. Canning is a process of hermetically sealing cooked food for future use (Encyclopedia.com, 1999). This process is also called sterilization because it involves exposing the food to high temperatures for only minutes or seconds to protect against all the harmful microorganisms and other spoilage agents. Freezing is a process that prevents harmful microorganisms from multiplying, not necessarily killing them as in canning. Vegetables are lightly heated in preparation for freezing to ensure enzyme inactivity. This process is called Blanching. Blanching increases the moisture content of vegetables making them easier to freeze them solid. The water in the food expands due to the freezing and tends to disrupt the cell structure by forming ice crystals (Encarta, 1999). Fresh vegetables ...

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"The Effects Of Processing Vegetables." Essayworld.com. December 31, 2006. Accessed June 4, 2020. http://www.essayworld.com/essays/The-Effects-Of-Processing-Vegetables/57951.
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PAPER DETAILS
Added: 12/31/2006 11:11:22 AM
Category: Science & Nature
Type: Premium Paper
Words: 1004
Pages: 4

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