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ufactured foods. Separation, assembly, and preservation operations determine the final quality of the product. Typical processing temperatures, pressures, and pH values are shown in Table 5. Because most preservation operations allow little or no residual microbial or enzyme activity, deterioration during storage is chemical. The relatively low activation energies of deteriorative chemical reactions compared with enzyme reactions present little advantage to low-temperature storage and make practical the storage of sterile foods at 25°C for months without appreciable loss of original nutrients and quality factors. Often foods are manufactured with a specified economic shelf life. Expiration dates are used to ensure adequate quality while minimizing inventory costs. The effect of various process ing operations on the nutritive content of foods has been reported. Measurable changes in the vitamin content of foods usually indicate significant changes in flavor, color, and structure.

Berry Boosters

Berry Boosters

Acai, Maqui And Many Other Popular Berries That Will Change Your Life And Health. Berries have been demonstrated to be some of the healthiest foods on the planet. Each month or so it seems fresh research is being brought out and new berries are being exposed and analyzed for their health giving attributes.

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