BSC CHEMISTRY Lecture Notes - Lecture 5: Food Spoilage, Food Preservation, Water Activity
Document Summary
A global method of food preservation is one that slows down or prevent altogether the action of the agents of spoilage. Also, during the process of food preservation, the food should not be damaged. In order to achieve this, certain basic method was applied on different types of foods. The principles of food preservation are: removal of microorganism or inactivate them, inactivating enzyme, removal of insects, worms and rats. Methods of processing can be divided into two categories; The following technique used in chemical processing of food; Generally, imf possess water activities that range from 0. 6 to 0. 85. this enables the food to be stable at room temperature, because the growth of most micro- organism is inhibited at these levels. Water immobilized by adding permissible humectant additive such as glycerol, glycols, sorbitol, sugars and salt. Water is the most important factor in contributing the rate of deterioration of a food.
