NU FS100 Chapter Notes - Chapter 10: Food Preservation, Water Activity, Air Methods
13 Mar 2017
School
Department
Course
Professor
Document Summary
Various of methods are used to take food temperatures necessary for cold storage or frozen storage and they are methods of food preservation and processing that differ primarily in temperature and time. Microbes grow rapidly at temperatures above 10 c. The gentlest of all food preservation method, but only a short term method. Also a gentle method as it has minimal effects on the taste, texture, and nutritional value on food, but most foods only gets extended shelf life by a few days or a week. Refrigeration is not the sole method of preserving food. Refrigerated good will last longer if it is cleaned and properly packaged, and maintained at proper. It only slows down but does not kill microorganisms or inactivate enzymes to stop the spoilage of food temperatures. Oxygen levels are reduced while carbon dioxide levels are elevated to reduce respiration of the food. Low temperatures, air circulation, humidity control, and modified gas atmosphere product.
