In recent years many emerging supermarkets that can be likened like mushrooms in the rainy season. Has now become a habit for shopping at the supermarket in meeting their daily needs. including inside the local food ingredients to food imports.
If we look at the food ingredients, packaging looks different use and placement of these materials. Some are left in open space without refrigeration, which was placed there by cooling without wrapper and the wrapper and there are food ingredients that placed in a special place because the food is frozen.
Special food is frozen, why food is frozen? How is the quality? It all would have to be a question for all of us before eating, in order to choose the best.
In food technology, particularly the field of preservation technology, namely freezeburn an image change in taste, discoloration, loss of nutrients as well as changes texture of frozen food will quickly occur if food is stored in temperatures above minus 9°C. To obtain the best results from food frozen, storage temperature should be kept constant and should not be more high of minus 17°C, and should be followed with good packaging or meet the standards of packaging for frozen food. actually freezing Prayer is only one way to preserve food for a specified period, mainly from the influence of microbes before consumption.
The direct effect of freezing on food is decreasing sharp of microbial populations that exist in a food ingredient. then, how to processing of frozen food to be safe and reduce the quality of the food? The easiest way is to with as soon as possible to process into food or cooking and not remaining material is then frozen again.
If this is done, the freezing of foodstuffs that have been re- melting or frequently used terms thawling process, the material quality. That is likely to change the image of the taste, texture or decrease nutritional value.One more thing to note are: the process of thawing or should liquefaction place or sealed containers. This is to avoid the addition of microbial sharp.
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