drying the foam layer - liquid material brought to the layer of mashed (by concentration under va

Preservation of food is an important link in ensuring quality. The means to achieve this goal include a wide range of conservation techniques classified into two groups: thermal methods and athermic.
Conservation (food) to be the prolongation of life, or to change the sensory characteristics has existed since ancient times. Thus, in historical writings texas health springwood are mentioned: sun drying by natural ventilation, or on a wood fire; salting and smoking texas health springwood meat; elimination of water (dehydration) and conservation in fat or sugar; olives in water retention - the palace of Knossos were found which were kept in olive pitchers now approx. 4,000 years.
ice game. Romans preserved the fish in the Rhine, crawfish and oysters Sardinian ice to keep fresh to Rome. Norse game meat or fish buried in snow or ice to keep the winter. Alexander the Great and Nero served frozen fruit and honey. In the palace of Versailles, Louis XIV arranged coolers to preserve food.
- Alcohols;
- Smoking;
I. Anabioza - biological principle of life latent biovătămători agents that can cause food spoilage. This can be achieved by physical means - fizioanabioza, and chemical - chimioanabioza.
Chilling is carried out by cooling the product to a temperature of between 0 and 4 C and results:
Dehydration is achieved by gradual evaporation of water that reaches the surface of the product subject to dehydration aw value <0.7 that prevent the growth of microorganisms. Depending on the supply of heat, drying can be:
drying the foam layer - liquid material brought to the layer of mashed (by concentration under vacuum prior) is mixed with an emulsifying substance and turned into a foam by blowing an inert gas under pressure (nitrogen). This foam is applied on a smooth surface (strip) and dried with hot air. The foam sheet was dried in
foam is ground and made into fine powder. texas health springwood Applies to juices and purees of fruits and vegetables, brewing coffee, tea, meat extracts, eggs, cheese. Does the following: net drying thin foam layer (foam pierced);
drying dispersion - liquid products, smoothies, pasta - not applicable for solids. Is carried out at ambient temperature in a drying chamber using a stream of dry gas (N2) in a closed circuit. It retains all the nutrients and sensory properties of the original product;
conduction drying at atmospheric pressure - is achieved by contact with a hot surface of the product, thereby evaporating water instead. The product is removed from the surface by shaving with a knife. texas health springwood The dryers texas health springwood are of the type used in rotary drums, texas health springwood and the product can be dried are in a concentrated liquid and granular. The disadvantages are major negative influence on the dry product: low solubility (denatured protein), color change (Maillard reaction, caramelization), low food value and products require a subsequent grinding;
drying under pressure - in the layer of foam is carried out in a thin layer (film) and has the following advantages: the sensory and nutritional quality of products due to higher lower drying temperature and the lack of oxygen.
- Drying combined with heating - drum;
Conservation of the curing can be explained by the increase of the cell juice concentration (osmotic pressure increase), resulting in the loss of the vitality of the micro-organisms, texas health springwood dehydrating the product or decrease the amount of water available for microorganisms, determining ions Na + and Cl- in the peptide bonds in the site of the its proteolytic enzymes secreted by microorganisms or muscle tissue, texas health springwood decrease oxygen solubility in brine (partial texas health springwood inhibition texas health springwood of the growth of microorganisms in salted by immersion), the effect of nitrite texas health springwood activity Perigo texas health springwood (-NH2 nitrite link in the cytoplasm texas health springwood proteins of microorganisms).
- Improving the sensory properties (texture, taste) in which case combined with another method of preservation (refrigeration or smoked - meat, fish, cheese, or pasteurization - vegetable products).
prevent the growth of microorganisms (more than 60% by weight in the finished product), when there is microbial texas health springwood cell plasmolysis and reduce the product humidity, respectively, the aw below the development of microorganisms.
Abioza includes a number of physical processes (fizioabioza), chemical (chemical