Why Does Light Affect the Rate at Which Food Spoils?
Light can affect the chemical and nutrient makeup of food because of different factors within the light source and the food. It is a chemical process in which the temperature, color and nutrients are altered because of the effects of radiant energy produced by light. The process of light affecting food is called photodegradation. Does this Spark an idea?
-
Types of Light
-
Three kinds of light can affect the rate at which food spoils. Natural sunlight, incandescent lights and fluorescent lights are all contributing factors. Light can come from windows, skylights, display cases and overhead lights.
Effects
-
Light can can reflect off of food packaging, distribute itself through the food and be absorbed by the food or be absorbed by the packaging.
-
Light and Food
-
Light can affect food in varying levels of intensity. It can vary depending on the strength and type of light, distance of the light source from the food, length of exposure, properties of the packaging, oxygen properties of the food and the temperature. In most foods, light only permeates the outer layer of the food, so only that layer is affected. For more transparent or oxygen-filled foods, inner layers may be permeated.
Chemical Change
-
Food undergoes a chemical change induced by light because of the nutrients and content of the food. Light can modify color, nutrients and flavor. Light affects different foods in different ways and is dependent on the kind of food and the kind of light. Things like vitamins, fats, amino acids and pigments are affected by light.
Prevention
-
Reduce the effects of light on food by keeping it in cool, dry and dark places. Pantries and refrigerators should be kept dark unless light is needed. Keep light sources farther away from the food so the temperature and flooding properties do not affect the food as intensely.
-
References
- Photo Credit food image by cico from Fotolia.com
