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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.
Are there any interesting fish
Handling of Chemicals : Laboratory technicians who work in laboratories, need to be aware of the potential danger of the substances they handle. In the case of those working in ch
To show the differences in soil particles Secure some glass jars that hold about half Gallon or two litres of water. Place various handfuls of soil in a jar. Fill the jar with
Why does a glacier move? It moves due to the huge pressure of the ice and snow lowers the freezing point of its lower layers, causing by to melt.
which is the probable principal source of nitrates and phosphate a. the water cycle b. nitrogen fixation c. bacterial decay d. change in environmental temperature e. changes in lig
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Define the sensory speech area of the Cerebrum The sensory speech area is situated in the lower part of the parietal lobe and extends into temporal lobe as indicated in the Fig
Explain Oxygen Dissociation Curve While different partial pressures of oxygen are plotted against the amount of oxyhaemoglobin created or dissociated, the sigmoid curve is
The rain cycle You can reproduce the rain cycle in miniature in your classroom. Place a box of plant seedlings on the table. Place a metal tray about 35 to 40 cm above the box
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