Principles of food preservation (part2)
Explanation Of Principles Of Food Preservation 1). Prevention or Delay of Autolysis : Enzymes require specific pH range to catalyze the life reactions. The enzymes are very sensitive to changes in pH of the environment. This information is utilized to preserve several foods by mereiy altering their pH. For example, in biological preservation of vegetables (pickling), pH of raw materials is reduced through the activities of lactic acid bacteria that produce lactic acid. Some meat and milk products are likewise preserved or produced as a result of change in the pH. Sometimes preformed organic acids, such as acetic acid (vinegar), are added to foods for the purpose. Enzymes thrive best in a particular temperature range. Any deviation from this to the higher or lower side has an adverse effect on enzyme activity. The food can be subjected to a particular high temperature...

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