We talked in the last post of preservation methods throughout history and its importance in the evo

We talked in the last post of preservation methods throughout history and its importance in the evolution of humanity. Currently, methods of food preservation are primarily intended to prevent deterioration of food quality during storage thereof, as well as a raw material is not to be used immediately, it must be processed properly to avoid suffered physical, chemical or biological alterations kneeders that may cause changes in the food resulting in harmful kneeders effects. kneeders
To control these alterations, some fundamental general principles apply. Thus, in the case of foods stored for short periods of time may be sufficient with a simple cooling. Things change when it comes to long storage times (the most common case), where you have to control three groups of factors:
Note that current conservation methods, we owe the disappearance of seasonal raw materials, kneeders allowing us to food consumption at times a few years ago would be unthinkable.
To ensure good stability of raw materials conservation method that keeps at bay the microbial population will be chosen, that is, reduce the initial population kneeders of microorganisms and prevent further development of them. How is a reduction of the initial microbial load gets?, Because very simple, just exaggerating hygiene throughout the entire process of handling food.
Aside from microorganisms, there is a second cause of alteration of stored foods: enzyme activity. Against this cause are often effective methods of controlling microorganisms, kneeders although certain methods (such as the action of cold or dehydration) may allow these enzymatic reactions slower, so the vegetables should be subjected to a blanching process prior to freezing to inactivate all enzyme systems. kneeders
Email This BlogThis Share to Twitter Share to Facebook
Accident (1) Olive Oil (1) Agriculture (2) Smoked (4) Allergy (2) Powers Action (20) Food Insurance (14) Altered food (6) HACCP (1) Aroma (1) Bisphenol kneeders A ( 1) Horse (3) Coffee (1) Quality (6) processed meat (1) Red Meat (1) Cereal (2) Baking (4) Colour (2) Colours (1) Preserves (5) Cross Contamination (2) Heart (2) Breakfast (1) Mediterranean Diet (2) endocrine disruptors (1) Deficit (1) E.Coli (1) Sausages (1) food (9) Packaging (2) flavor (1) Fraud Diseases kneeders (3) Fruits kneeders (1) Nuts (1) Livestock (2) Burgers (4) Histamine (1) Egg (3) Humor (1) Vegetables (1) Legumes (1) legends (1) Dairy (1) Maillard (2) manipulation food (8) Lies (2) Jam (1) myths (2) Mortality kneeders (2) Conservation methods kneeders (4) Nutrition kneeders (1) browning kneeders (2) Feed (2) Plastic (2) Chicken (1) Productive Process ( 1) organoleptic properties (4) Recipes (1) Soft Drinks (1) Removal (2) flavor (2) Salt (1) Salmonella (3) Health (3) Drying (4) Food Safety (18) Sodium (1) Tartrazine kneeders ( 1) texture (2) Transportation (1) taper (2) Urticaria (1) USDA (1) Truths (1) Video (1) Glass (1) Vitamin D (1) Whisky (1) cook? (1)
Alterations kneeders of food: browning
2013 (49) October (3) Methods of food preservation (IV): Tra ... Methods of food preservation (III): Tr ... Methods of food preservation (II): Pri ... October (2) October (3) January (6) May (6) June (3) May (4) April (4) March (7) February (11)
Action Feed is licensed under a Creative Commons Attribution-Share Alike 3.0 Unported.
And third-party use cookies to improve our services. If you continue to browse, consider accepting its use. You can change the settings or get more information. OK More info
Design kneeders by WebTuts.pl | Blogger Template by Lasantha - Premium kneeders Blogger Templates | SmsBlue.com