Beruflich Dokumente
Kultur Dokumente
Conditioning
Systems in Food
Preservation
BY: AKSHAY PATHANIA
ASSISTANT PROFESSOR
MECHANICAL ENGINEERING DEPARTMENT
Food Preservation
T H E F O O D P R E S E RVAT I O N M AY B E D E F I N E D A S T H E S TAT E I N W H I C H F O O D
M AY
BE
R E TA I N E D
OVER
A
PERIOD
OF
TIME
WITHOUT
BEING
C O N TA M I N AT E D BY PAT H O G E N I C O R G A N I S M S O R C H E M I C A L S A N D W I T H O U T
LO S I N G I T S C O LO U R , T E X T U R E , F L AV O R A N D N U T R I T I O N VA LU E .
Bacteria
Yeast
Moulds (fungus)
Heat Processing
Dehydration
Chemical Preservation
Oils and spices
Canning
Pasteurization
The meet products do not require any special processing before freezing. They are directly freezed
taking them into frozen storages after washing.
Slow or Sharp Freezing (-17C to -40C, used for boxed poultry, fish, eggs in cans etc.)