Control Spoilaae Agents Other Methods
Canning, drying, salting and Smoking nonrefriger-ation methods used for food preservation. All kinds of damage to the agents are destroyed when exposed to temperatures above (I70F, 77C) over a period of time. Enzymes and microorganisms are destroyed when they are exposed to a temperature of boiling water for about five minutes. This strategy is used when preserving food for conservation. More resistant bacteria, spores can survive this exposure so, some food products, in particular meat and not sour vegetables should be processed within a few hours before disputes went. This often leads to the digestion of food during the saving process. Processing of sensitive products under the pressure reduces the time they are exposed to destructive temperatures because pressure, increases the temperature of boiling water process.
Another method clotting activity spoilage agents deprive them die of moisture and/or food supplies needed for the continued growth and reproduction. As enzymes and micro-organisms need moisture to operate.
Thus, the removal of free moisture from the product supply will severely limit their growth. The process of removing moisture is called drying or dehydration. This is one of the oldest means of preservation. Drying is carried out naturally, exposing cut food to the rays of the sun, or artificially by furnaces. Dried products which are stored in a cool, dry place will remain in good condition for a long time.
Etching, in fact, the process of fermentation. Etching consumes substances diat serve as food for the yeast and bacteria. Food " diat must be saved by etching immersed in brine (salt) solution, so diat fermentation can occur. During this process, sugars found widiin food is converted into lactic acid under the action of acido-lactic bacteria. When all die of food products (sugar) is deleted from the product, yeast and bacteria are killed, stop the decaying process.
Smoked products, canned drying effect of smoke and antiseptics (primarily creosote)that are absorbed from the smoke, food. Some foods are cured with salt or sugar, which act as preservatives, because they create conditions favorable for growth and reproductive activities of spoilage agents. Some of the other commonly used preservatives vinegar, sulfur, saltpeter, benzoate of soda and spices. Several products are stored in this manner, sugar, dried ham, corned beef, spicy fruit, some drinks, jellies, jams and preserves.
Control Damage Refrigerating Agents
Despite their many useful and necessary functions, microorganisms are destructive for perishable products. Thus, their activities, such as natural enzymes, should be effectively controlled if the wear and damage of the food products to be controlled or eliminated.
As described earlier, reducing the temperature of the food is used as an effective means of reducing or eliminating the destructive activity of spoilage agents. Although low temperatures are not as effective in bringing about the destruction of microorganisms, such as high temperature, storage of perishable products at low temperatures significantly reducing their activity. Therefore, cooling provides a practical means to preserve perishable foods in their original fresh state over different periods of time. As a rule, the lower the storage temperature, the longer the period of storage of a food product. The temperature required for the proper conservation varies depending on the product type and the amount of time it will be stored. Regarding the security appliances, food products fall into two General categories:
- those who are alive at the moment of distribution and storage (vegetables, fruits)
- those who do not live at that time, distribution and storage of meat, poultry, fish)
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Food refrigeration and freezing