1. The document provides instructions for making pickled apples through a pickling process that uses an acidic brine of vinegar, water and sugar to preserve the apples.
2. The procedure involves dicing apples, combining the vinegar, water and sugar in a glass jar, adding the apple pieces, sealing the jar and storing it in the refrigerator overnight.
3. Pickling the apples prevents spoilage by creating a hypertonic solution that draws water from the apple cells through osmosis, killing microorganisms and allowing the apples to be preserved for longer.
1. The document provides instructions for making pickled apples through a pickling process that uses an acidic brine of vinegar, water and sugar to preserve the apples.
2. The procedure involves dicing apples, combining the vinegar, water and sugar in a glass jar, adding the apple pieces, sealing the jar and storing it in the refrigerator overnight.
3. Pickling the apples prevents spoilage by creating a hypertonic solution that draws water from the apple cells through osmosis, killing microorganisms and allowing the apples to be preserved for longer.
1. The document provides instructions for making pickled apples through a pickling process that uses an acidic brine of vinegar, water and sugar to preserve the apples.
2. The procedure involves dicing apples, combining the vinegar, water and sugar in a glass jar, adding the apple pieces, sealing the jar and storing it in the refrigerator overnight.
3. Pickling the apples prevents spoilage by creating a hypertonic solution that draws water from the apple cells through osmosis, killing microorganisms and allowing the apples to be preserved for longer.
1. The document provides instructions for making pickled apples through a pickling process that uses an acidic brine of vinegar, water and sugar to preserve the apples.
2. The procedure involves dicing apples, combining the vinegar, water and sugar in a glass jar, adding the apple pieces, sealing the jar and storing it in the refrigerator overnight.
3. Pickling the apples prevents spoilage by creating a hypertonic solution that draws water from the apple cells through osmosis, killing microorganisms and allowing the apples to be preserved for longer.
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Title
PBL BIOLOGY FORM 4 PICKLED FOOD – (PICKLED APPLE)
Content No. Title Page 1. Introduction 1 2. Explanation 2 3. Procedure 2 4. Apparatus and materials 2 5. Precaution steps 2 6. Cost of the project 3 7. Pictures 3-4 8. Conclusion 5
Introduction Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture, taste and flavour. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. A distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Like the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavour of the end product. Explanation Based on the product I have done, food such as fruits and vegetables can be preserved using pickling process. Pickling is the process of using an acidic brine to preserve a food. Acidic brines are made with either salty water, sugar water, lemon juice, or vinegar. The acidic brine will make the solution outside the food hypertonic to the cells of the food. Water diffuses out of the food by osmosis. The cells of the food lose water and this prevents the growth of microorganisms. At the same time, microorganisms also lose water by osmosis to the surrounding solution. The microorganisms will eventually die. So, the food will not spoil and can last longer.
Procedure 1. An apple, vinegar, water, sugar, a bowl and a glass jar were prepared to do a pickled apple. 2. The apple was diced and put into a bowl. 3. One cup of 50ml of vinegar was poured into the glass jar. 4. Three teaspoons of sugar were poured in to the glass jar. 5. One cup of 200ml of water was poured into the glass jar. 6. The mixture was stirred until well-mixed. 7. The apple cubes were put into the glass jar and the lid was tightly closed. 8. The pickled apples were stored in a glass jar and kept inside chiller overnight.
Precaution steps 1. Always be sure to start off with a clean jar. 2. We must use the knife carefully when dicing the apple. 3. We should measure the ingredients we need before start to do a pickled apple. Cost of the project Materials Quantity Price (RM)
Apple 1 5.12
Sandhurst Italian Red Wine 250ml 10.00
Vinegar Sugar 1 pack 2.85
Glass jar 1 7.90
Total price 25.87
Pictures
Dice the apple on the cutting board.
Pour three teaspoons of sugar into the glass jar.
Pour a cup of 200ml of water into the glass jar.
Stir the mixture until well-mixed.
Put apple cubes into the glass jar.
This is the pickled apple after two day,
the pickled apple was done! Conclusion This project was conducted to learn the purpose of each step involved in making fruit pickle and studying the function of each ingredient. The acidic brine will make the solution outside the apple hypertonic to the cells of the apple. Water will diffuse out of the apple by osmosis. The cells of the apple lose water and this prevents the growth of microorganisms. So, the apple will not spoil. In conclusion, the shelf life of the pickled food can be prolonged as the appropriate amount of acidic brine placed in fermented pickles with the additional acetic acid to extend the shelf life of pickled apple. Besides, the pickling process are also very good for our health. The pickling process draws water from the produce leaving them packed full of vitamin and nutrient concentrations. Pickled food also has high concentrations of Vitamin K, A, C, potassium, and calcium.
