SPANISH STUDENTS´ PRESENTATION ABOUT INVENTIONS IN FOOD TECHNOLOGIES
PRESENTATION TEXT
VACCUUM PACKING is a method of packaging that removes air from the package prior to sealing.
HISTORY
The History of the vacuum packing in food preservation starts in 18th century, when Nicolas Appert developed this procedure.
In 19th century the canning industry appears, mixing thermic treatment and air absence to extend the life of the different foods.
On the 70s it was used for the first time the vacuum packing technique.
WHAT DOES IT CONSIST OF?
Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves (manually or automatically) placing items in a plastic film package, removing air from inside, and sealing the package.
Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components.
This method is often used in combination with other packaging and food processing techniques to stop the reproduction of anaerobic organism.
Vacuum packaging products, using plastic bags, canisters, bottles, or mason jars, are available for home use. For delicate food items which might be crushed by the vacuum packing process (such as potato chips), an alternative is to replace the interior gas with nitrogen. This has the same effect of inhibiting deterioration due to the removal of oxygen.
WHY IS THIS THE BEST WAY TO CONSERVATE THE FOOD?
Vacuum packaged products can exceed normal bagged or wrapped packages.
For example, beef can last up to six weeks refrigerated, and much longer when frozen.
This makes easier the preservation of the food.
EVOLUTION
Starting from the vacuum packing, someone developed the “vacuum skin packaging” method. In this method, the packaged material (the bag or the superior sheet that covers the plate) gets heated before being on the food, once the air from the inside of the package is evacuated. Because of the heat, the bag or the sheet gets dissuaded adapting to the contour of the product.
HERE YOU HAVE MORE EXAMPLES
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THANKS FOR YOUR ATTENTION
SPANISH STUDENTS´ VIDEO ABOUT HOW TO COOK AN SPANISH OMELETTE
STUDENTS´ IMPRESSIONS
Greetings, my dear foreign friends! I am Jairo and this is my essay about the mobility in A Pobra.
I was really eager to see my guest Piotr. He was very shy and I was really nervous; I didn’t know how this could be, I had never hosted a foreigner before.
My mother and step-father know no English, and they only spoke in Galician to him and I had to translate everything. At the beginning, we didn’t talk so much, only for essential requests and things like that. But the following days we started to talk much more, we talked about history, videogames... I discovered a really kind boy with a golden heart.
The other people were really cool, too. We made a lot of jokes together, we had a really good time (I think they finally thought that we were crazy as hell, we were screaming all day long). In the end, we learned lots of things from our guests: curiosities, jokes, words and expressions.
Do you know?, I want to repeat, I want to feel that emotional storm again, I want to see all my foreign friends again, I want this back. Jairo (16 years)
Last month our Europen friends visited us for 7 days. It was a fantastic experience for me and for them, they were too funny and sociable.
During the first day morning, we were working on the objective of the meeting: “Inventions and Cultural Behaviour”. In the evening, we started by visiting the most beautiful natural places in the area, from a Curota to Castro of Baroña. The people were amazed with the sights, truth is, they didn’t expect us to bring them so many interesting things to discover.
The next day was too long because we visited Pontevedra , a city full of history and curiosities around it; our guests enjoyed the charm of its streets and its monuments. Then we went on a catamaran to know more about sea mussel farms. After that, we visited a museum and we called it a day.
On the third day, we spent most of the day in the highschool, presenting the videos about typical food of our countries. My favorite was the polish sausages, they were delicious. In the evening we visited Neixón, to see the Castro and its facilities, with this, we ended this intense day.
On the 4th day we went to Santiago de Compostela, where we guided our dear guests all over the place, from Fonseca to our beloved Cathedral, where we attended the daily mass. Unfortunately, we couldn’t see the botafumeiro- a huge thurible. We had a plentilul dinner in the restaurant at the Cidade da Cultura.
On the 5th and last day, we spent most of the morning at the highschool, but we went to the town hall where our mayor, Xosé Lois Piñeiro, greeted our dear friends with a speech translated into English by our teachers (Ana Bueno and Ángeles Miguens) and our classmate, Jairo, spoke for us, giving a little speech that was very well accepted. In order to finish this great trip, we made a little farewell party at Chicolino restaurant. We also enjoyed lots of traditional dances, performed by our guests and by us, of course.
This was a truly unforgettable experience. Martin (15 years)