Preservation is often associated with inhibition of the growth of bacteria, fungi, and other microorganisms The delay between fat and reaction with oxygen in the air. The cause of spoilage (rancidity) of food.Such as changing the brown of the apple when exposed to air. Some types of food and food preservation needs to be sealed after through the process. To prevent the occurrence factors of spoilage.
cure may consist of heat treatment to eliminate or microorganism degradation, such as boiling
using chemicals to the reaction with oxygen. Such as the use of sulfur dioxide
.Inhibition toxicity, such as smoked using carbon dioxide, vinegar, alcohol, etc.
removing water from foods such as dried
inhibition of plaque, nutrient absorption Such as welding, pickling
.Food storage in low temperature, such as freezing, freezing up
cure several items together.
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