Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Explain the process of Freezing
Freezing, as a method, is the easiest, most convenient and least time-consuming way of preserving foods. Freezing does not sterilize foods or destroy the organisms that cause spoilage. How then does it preserve foods? Well, the extreme cold simply slows the growth of microorganisms and the chemical changes that affect quality or cause spoilage. You already know that all microbial and biochemical activities are temperature dependant and slow down as the temperature is reduced. As a rule of thumb, for every 10°C temperature change, the rate of reaction changes by a factor of 2 to 3. Further, freezing helps to preserve food by its action on enzymes. Enzymes, as you already know are complex proteins, present in all living tissue, that help organisms ripen and mature. During freezing, enzyme action is slowed but not stopped. If not inactivated, these enzymes can cause color and flavor changes and loss of nutrients during freezer storage. We are all familiar with chilling and refrigerated storage. At home or at the industry level, refrigerated storage of food is generally practiced. In the unit operation of chilling, the temperature of a food is reduced generally to between -1°C and 7 °C and thus subsequent storage at refrigerated temperature extends the shelf life of both the fresh and processed foods. It is also used as an adjunct process to extend the storage life of mildly processed (e.g. pasteurized, fermented and irradiated) and low-acid foods. In the United States, refrigerated storage of food is mandated by regulations at temperatures at or below 7.2°C. Such foods are also marketed under refrigeration and labeled as 'needing refrigeration'. Commercially sterilized and processed foods that may become contaminated after opening should also be labeled for refrigerated storage. Chilling and refrigerated storage prevents the growth of bacteria, particularly the thermophiles (organisms that grow at high temperature) and mesophiles (organisms that grow at medium temperature). Psychrophiles (organisms that grow at low temperatures), however, can and do cause food spoilage during low temperatures storage, but there are some psychrophillic pathogens.
Thiamin (vitamin B1) Thiamin was first isolated in 1926 from rice polishing by Jansen and Donath. Its empirical formula was established in 1931 by Windaus and co-w
Explain the I–V characteristics of a silicon diode.
how a student nurse can apply the knowledge of mental health and mental hygiene in her personal and professional life
how can the theoretical paradigms be used to describe family in Kyrgyzstan?
how has Modern sequencing helped in our understanding of the human genome?
what re yellow and blind spot
Exploration of resources Exploration of resources involves complex techniques which depend on the physical, chemical and biological properties of a particular resource. Now
# Fråga ..
Ultraviolet Radiations : The ultraviolet (UV) light has higher energy than visible light. Hydrogen lamps, deuterium lamps and other sources of ultra-violet are used for a variety
Keep the Concentrations of Ions Constant Keep the concentrations of various ions and other important substances constant. A number of chemicals are important to the blood chemi
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd