2011 (15) March (8) April (7) Physical and Chemical Properties of Milk catalase test Microorganisms

2011 (15) March (8) April (7) Physical and Chemical Properties of Milk catalase test Microorganisms Growth Media Painting Gram MODERN FOOD PRESERVATION METHOD PENGALENGA ... Changing the way the poem miss friends Blog Templates
Food preservation food preservation is the process of care and handling food to stop or greatly slow decay (loss of quality, edible nature or the nutritional value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeast or fungi to add specific properties and to preserve food (eg, cheese, wine). Maintaining or creating nutritional value, texture and flavor yildiz park is important in preserving its value as food. It depends on the culture, as it qualifies yildiz park as food fit for humans in one culture yildiz park may not qualify in another culture. Preservation usually involves preventing the growth of bacteria, fungi, and micro-organisms, yildiz park as well as slowing the oxidation of fats which cause rancidity. It also includes processes to inhibit natural aging and discolouration that can occur during the preparation of foods such as chocolate enzymatic reaction in apples which causes burnt when an apple is cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes, while others, such as drying, allow food to be stored without any special containment for long periods. Common methods of applying these processes yildiz park include drying, spray drying, freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallisation, food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other methods that not only help to preserve food, but also add flavor, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallisation yildiz park and curing. (Http / www.wikipedia.org / food preservation) Canning Canning food is a food preservation treatments, sealing in cans or bottles sterile, and simmer on the containers to kill or weaken any remaining bacteria as a form of sterilization. (Nicolas Appert) Canning food (Canning) Canning yildiz park is a method of preserving food by heating in a temperature that will kill microorganisms, and then cover it in a jar. Because of the danger of botulism, the only safe method to can most of the food is in the heat and high pressure. Canned yildiz park foods should include vegetable products, meat, seafood, milk, etc.. The only foods that may be canned in a water container cook (without yildiz park high pressure) is acid foods such as fruits, vegetables, salt, or other food acid added. Mechanism canning food Packaging Material Handling Standard commercial yildiz park canning food is very high. However, yildiz park in case of carelessness and mistakes in the handling of cans / packaging during processing or storage, it will cause a leak that occurred either during or after heating. Handling Handling Empty Cans cans before processing includes handling of empty cans. Rough handling of tin cans may cause leakage. Perfection of form canned require attention, because the surface protrusions / mouth cans associated with lid closure can result in imperfections process and may result in leakage. Closure During Handling yildiz park Cans (double seam) The important thing to note in regards to the tin is that there is always a possibility of bacteria being transferred back and contaminate the product that has been sterilized. Therefore, the integrity of the connection and closing cans (double seam) is an important factor. Handling of Thermal Processes During Inspection conveyances cans toward the retort should be checked periodically to ensure smooth running of the process and does not damage the cans. Handling During Cooling / Cooling cooling procedures need to be standardized, especially to control the change / difference in pressure that occurs because yildiz park the cooling process yildiz park is too sudden. Handling Cans After cooling After cooling, the cans are removed from the retort retort basket. At a later stage, hygiene or sanitation of equipment in contact with tin packing becomes very important. Advantages and disadvantages of canning methods Advantages: Can formulate and tin various types of food Its quality is good and stable (fixed) both on large and small scale Packaging cans to protect the contents from all forms of physical collisions that form the content remains intact Power foods to be more durable long Can be consumed anytime and anywhere (suitable untu