food preservation

The main reason of food spoilage.

• Mechanical damage

• Microorganisms

• Insects

• Protein denturation

Drying is a....

• physical process

• chemical process

• Bioprocess

Most of the microorganisms can not grow at water activity

• 0.88

• 0.98

• 1.0

• 1.1

What happens to bacteria when cooled to -18°C

• cellular death

• growth reduction

• growth of thermophilic bacteria

High pressure processing (HPP)

• Destroys aroma and vitamins

• Destroys vitamins and color

• Destroys bacteria

• Inactivates enzymes

Freezing

• Inhibits biochemical and physiochemical reaction

• kills bacteria and spores

• occurs between 8 and 0 C

• occurs only below -10 degrees

Chiling

• is below -18 degrees

• reduces water activity

• slows down growth of bacteria

• leads to ice crystalization