The following points highlight the top six techniques used to preserve food. The techniques are: 1. Heat Treatment 2. Low Temperature Treatment 3. Dehydration 4. Osmotic Pressure Treatment 5. Chemical Treatment 6. Treatment by Radiations. Technique # 1. Heat Treatment: High temperature is one of the most reliable and safest method of food preservation. This treatment can be summarized under [...]
In this article we will discuss about the microorganisms that are present in various food products. Microorganisms of Plant Food Products: 1. Fruits and Vegetables: Fruits and vegetables are generally contaminated by bacteria including species of Bacillus, Enterobacter, Lactobacillus, Leuconostoc, Pseudomonas, Sarcina, Staphylococcus, Streptococcus etc. Various moulds and yeasts also inhabit the fruits and vegetables. Fruits and vegetables get rotten [...]
In this article we will discuss about the preparation, types and abnormal fermentation of bread. Preparation of Bread: Flours and meals for the preparation of bread are usually made from wheat or rye, occasionally from maize or barley. They are all high in starch, and the first two contain a considerable proportion of protein, commonly designated as 'gluten'. In addition, [...]