Processing Foods By Adding Or Removing Heat

The addition or removal of heat from a food increases shelf life and ensures the safety of the product. Heat is added to make a food more acceptable (improving sensory characteristics), to reduce microorganism populations, to lessen enzyme activity (pasteurization or cooking), or to kill microorganism and completely inactivate the enzymes (sterilizing). Heat is also added during dehydration processes to remove water through vaporization and thus lower the water activity a. Heat is removed to slow the growth of microorganisms and the action of enzymes (cooling or refrigerating) or to change the state (freezing), which prevents growth of microorganisms and further reduces enzyme action.

Sleeping Sanctuary

Sleeping Sanctuary

Salvation For The Sleep Deprived The Ultimate Guide To Sleeping, Napping, Resting And  Restoring Your Energy. Of the many things that we do just instinctively and do not give much  of a thought to, sleep is probably the most prominent one. Most of us sleep only because we have to. We sleep because we cannot stay awake all 24 hours in the day.

Get My Free Ebook

Post a comment