Preservation Methods | Swansea University

University:
Swansea University
Course:
PM134 | Microbiology
Academic year:

2023
Views:

64

Pages:

2
Author:

Amal J.

Imp for FAT Preservation.examDefinition of PreservationPrinciple of Preservation - Increase shelf life.Redn of Microbial populationNutrition retention.PRE- - SERVE - ATION.H is defined as the Process of maintaining the nuchitionfood by the applicati4 is defined as the Process of Keeping the food fit for anlong Period- for Nwithout altering the quality of food significantly.Rehelpter ofRetropolate&Group Gelatinization Expr Starch heatedmoistureStarch IS spousesRetrogradationconversion of flower intogelin paddyH breake.Rice cookedgelativeredme.dal in scambordal is gelathicalStarchAnyloseAmylopectin .when moisture and heat appleAnylore breake with Amylyand Amylose H2ORetrogradationbond to formath Then H2O goes and Anylose to Amylopeen jone againRetrogadatingBifringe bond b/w Anylose and Amylopectnlow Tthe speed of retrogradation in Bread (Noain).Air takes up moisture and bread becomehardThue Process1 the shelf life1Increase shels life.2Redn in Minobial Population.In native funTthe nutrition an3Nutrition Retartion.best absorbedPhysial method and chemical method of Presirvationlawlellowerare theresuppore to(mycome in\Hurdle Technology (combination of all Processes )wintereg: In Pickle / masala and oil are there before thatwe heat raw materialsThis is ex of Hurdle technology(here salt added).MulkPackaging + Pasteurization. is done to to Preecommilk.Solation2% Salt bBrine soln.Boef5-7%alcoholupto 4