dehydration - food preservation method

8/12/2019 Dehydration - Food Preservation Method

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TEACHER: NGUYEN THI AI VAN TOPIC: DRYING

GROUP 3 Page 1

TABLE OF CONTENTS

1. THE METHOD OF PRESERVATION: ......................................................... 2

1.1. Traditional Techniques: ............................................................................ 2

1.2. Industrial/Modern Techniques ................................................................. 4

2. PRINCIPLE OF DRYING: ............................................................................. 9

3. DRIED FOODS: ........................................................................................... 10

4. DRYING METHODS: .................................................................................. 13

5. HOW ITS MADE BEEF JERKY? .............................................................. 17

5.1. Step 1: Slicing......................................................................................... 17

5.2.

Step 2: Marinating .................................................................................. 18

5.3. Step 3: Preparing to dry .......................................................................... 19

5.4. Step 4: Putting the beef into the smokehouse ........................................ 20

5.5. Step 5: Making the pouch ....................................................................... 21

5.6. Step 6: Packaging ................................................................................... 22

6. FACTORS AFFECTING DRYING: ............................................................ 23

6.1. Speed for Drying Foods: ........................................................................ 23

6.2. Size of food the pieces: .......................................................................... 23

6.3. Temperature for drying foods: ............................................................... 23

6.4. Humidity: ................................................................................................ 24

6.5. Circulation of air: ................................................................................... 24


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1. THE METHOD OF PRESERVATION:1.1. Traditi onal Techniques:

Techniques of food preservation available to the home chef, ranging from sincethe dawn of agriculture up until the Industrial Revolution

Drying:

Drying is one of the most ancient food preservation techniques, which reduceswater concentration sufficiently to prevent bacterial growth.

Refrigeration:

Refrigeration preserve foods by slowing down the growth and reproduction ofmicro-organisms and the action of enzymes that cause food to rot.

Freezing:

Freezing is also one of the most commonly used processes commercially anddomestically for preserving a very wide range of food including prepared food stuffs thatwould not have required freezing in their unprepared state. For example, potato wafflesare stored in the freezer, but potatoes themselves require only a cool dark place to ensuremany months' storage. Cold stores provide large-volume, long-term storage for strategicfood stocks held in case of national emergency in many countries.

Salt:

Salting draws moisture from the meat through a process of osmosis. Meatis cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also oftenused to cure meat and contribute the characteristic pink color, as well as inhibitionof Clostridium botulinum. It was a main way of preservation in the medieval times.

Sugar:

Sugar is used to preserve fruits, either in an anti-microbial syrup with fruit suchas apples, pears, peaches, apricots, plums or in crystallized form where the preservedmaterial is cooked in sugar to the point of crystallisation and the resultant product is thenstored dry. This method is used for the skins of citrus fruit (candied

peel), angelica and ginger.

Smoking:

Smoking is used to lengthen the shelf life of perishable food items. This effect isachieved by exposing the food to smoke from burning plant materials such as wood. Most commonly subjected to this method of food preservation are meats and fish thathave undergone curing. Fruits and vegetables like paprika, cheeses, spices, and
http://en.wikipedia.org/wiki/Agriculturehttp://en.wikipedia.org/wiki/Industrial_Revolutionhttp://en.wikipedia.org/wiki/Industrial_Revolutionhttp://en.wikipedia.org/wiki/Refrigerationhttp://en.wikipedia.org/wiki/Freezinghttp://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Clostridium_botulinumhttp://en.wikipedia.org/wiki/Anti-microbialhttp://en.wikipedia.org/wiki/Applehttp://en.wikipedia.org/wiki/Pearhttp://en.wikipedia.org/wiki/Peachhttp://en.wikipedia.org/wiki/Apricothttp://en.wikipedia.org/wiki/Plumhttp://en.wikipedia.org/wiki/Citrushttp://en.wikipedia.org/wiki/Angelicahttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Shelf_lifehttp://en.wikipedia.org/wiki/Perishablehttp://en.wikipedia.org/wiki/Smokehttp://en.wikipedia.org/wiki/Woodhttp://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Fish_(food)http://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Paprikahttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Paprikahttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Fish_(food)http://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Woodhttp://en.wikipedia.org/wiki/Smokehttp://en.wikipedia.org/wiki/Perishablehttp://en.wikipedia.org/wiki/Shelf_lifehttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Angelicahttp://en.wikipedia.org/wiki/Citrushttp://en.wikipedia.org/wiki/Plumhttp://en.wikipedia.org/wiki/Apricothttp://en.wikipedia.org/wiki/Peachhttp://en.wikipedia.org/wiki/Pearhttp://en.wikipedia.org/wiki/Applehttp://en.wikipedia.org/wiki/Anti-microbialhttp://en.wikipedia.org/wiki/Clostridium_botulinumhttp://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Freezinghttp://en.wikipedia.org/wiki/Refrigerationhttp://en.wikipedia.org/wiki/Industrial_Revolutionhttp://en.wikipedia.org/wiki/Agriculture


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ingredients for making drinks such as malt and tea leaves are also smoked, but mainlyfor cooking or flavoring them. It is one of the oldest food preservation methods, which

probably arose after the development of cooking with fire.

Pickling:

Pickling is a method of preserving food in an edible anti-microbial liquid. Picklingcan be broadly categorized into two categories: chemical pickling and fermentation

pickling.

In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other micro-organisms. Typical pickling agents include brine (highin salt) , vinegar ,alcohol, and vegetable oil, especially olive oil but also many other oils.Many chemical pickling processes also involve heating or boiling so that the food being

preserved becomes saturated with the pickling agent. Common chemically pickled foods

include cucumbers, peppers, corned beef, herring, and eggs, as well as mixed vegetablessuch as piccalilli.

In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces lactic acid. Fermented picklesinclude sauerkraut, nukazuke, kimchi ,surstrmming, and curtido. Some pickledcucumbers are also fermented.

Lye:

Sodium hydroxide (lye) makes food too alkaline for bacterial growth.

Canning and bottli ng:

Canning involves cooking food, sealing it in sterile cans or jars, and boiling thecontainers to kill or weaken any remaining bacteria as a form of sterilization. It wasinvented by Nicolas Appert. Foods have varying degrees of natural protection againstspoilage and may require that the final step occur in a pressure cooker. High-acid fruitslike strawberries require no preservatives to can and only a short boiling cycle, whereasmarginal fruits such as tomatoes require longer boiling and addition of other acidicelements. Low acid foods, such as vegetables and meats require pressure canning. Food

preserved by canning or bottling is at immediate risk of spoilage once the can or bottlehas been opened. Lack of quality control in the canning process may allow ingress ofwater or micro-organisms. Most such failures are rapidly detected as decompositionwithin the can causes gas production and the can will swell or burst. However, there have

been examples of poor manufacture (underprocessing) and poor hygiene allowingcontamination of canned food by the obligate anaerobe Clostridium botulinum , which
http://en.wikipedia.org/wiki/Drinkhttp://en.wikipedia.org/wiki/Malthttp://en.wikipedia.org/wiki/Teahttp://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Flavoringhttp://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Firehttp://en.wikipedia.org/wiki/Anti-microbialhttp://en.wikipedia.org/wiki/Brinehttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Vinegarhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Vegetable_oilhttp://en.wikipedia.org/wiki/Olive_oilhttp://en.wikipedia.org/wiki/Pickled_cucumberhttp://en.wikipedia.org/wiki/Capsicumhttp://en.wikipedia.org/wiki/Corned_beefhttp://en.wikipedia.org/wiki/Herringhttp://en.wikipedia.org/wiki/Pickled_egghttp://en.wikipedia.org/wiki/Piccalillihttp://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Sauerkrauthttp://en.wikipedia.org/wiki/Nukazukehttp://en.wikipedia.org/wiki/Kimchihttp://en.wikipedia.org/wiki/Surstr%C3%B6mminghttp://en.wikipedia.org/wiki/Curtidohttp://en.wikipedia.org/wiki/Sodium_hydroxidehttp://en.wikipedia.org/wiki/Lyehttp://en.wikipedia.org/wiki/Alkalinehttp://en.wikipedia.org/wiki/Canninghttp://en.wikipedia.org/wiki/Boilinghttp://en.wikipedia.org/wiki/Sterilization_(microbiology)http://en.wikipedia.org/wiki/Nicolas_Apperthttp://en.wikipedia.org/wiki/Pressure_cookerhttp://en.wikipedia.org/wiki/Strawberryhttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Hygienehttp://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Hygienehttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Strawberryhttp://en.wikipedia.org/wiki/Pressure_cookerhttp://en.wikipedia.org/wiki/Nicolas_Apperthttp://en.wikipedia.org/wiki/Sterilization_(microbiology)http://en.wikipedia.org/wiki/Boilinghttp://en.wikipedia.org/wiki/Canninghttp://en.wikipedia.org/wiki/Alkalinehttp://en.wikipedia.org/wiki/Lyehttp://en.wikipedia.org/wiki/Sodium_hydroxidehttp://en.wikipedia.org/wiki/Curtidohttp://en.wikipedia.org/wiki/Surstr%C3%B6mminghttp://en.wikipedia.org/wiki/Kimchihttp://en.wikipedia.org/wiki/Nukazukehttp://en.wikipedia.org/wiki/Sauerkrauthttp://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Piccalillihttp://en.wikipedia.org/wiki/Pickled_egghttp://en.wikipedia.org/wiki/Herringhttp://en.wikipedia.org/wiki/Corned_beefhttp://en.wikipedia.org/wiki/Capsicumhttp://en.wikipedia.org/wiki/Pickled_cucumberhttp://en.wikipedia.org/wiki/Olive_oilhttp://en.wikipedia.org/wiki/Vegetable_oilhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Vinegarhttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Brinehttp://en.wikipedia.org/wiki/Anti-microbialhttp://en.wikipedia.org/wiki/Firehttp://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Flavoringhttp://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Teahttp://en.wikipedia.org/wiki/Malthttp://en.wikipedia.org/wiki/Drink


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produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell. Its toxin isdenatured by cooking, however. Cooked mushrooms, handled poorly and then canned,can support the growth of Staphylococcus aureus, which produces a toxin that is not

destroyed by canning or subsequent reheating.Fermentation:

Some foods such as many cheeses, wines, and beers will keep for a long time because their production uses specific micro-organisms that combat spoilage from otherless-benign organisms. These micro-organisms keep pathogens in check by creating anenvironment toxic for themselves and other micro-organisms by producing acid oralcohol. Starter micro-organisms, salt, hops, controlled (usually cool) temperatures,controlled (usually low) levels of oxygen and/or other methods are used to create thespecific controlled conditions that will support the desirable organisms that produce foodfit for human consumption.

1.2. I ndustri al/M odern Techniques

Pasteurization:

Pasteurization is a process for preservation of liquid food. the process is mainlyapplied to dairy products. In this method, milk is heated at about 70 C for 15 to 30seconds to kill the bacteria present in it and cooling it quickly to 10 C to prevent theremaining bacteria from growing. The milk is then stored in sterilized bottles or pouches

in cold places. This method was invented by Louis Pasteur in 1862.Vacuum packing:

Vacuum-packing stores food in a vacuum environment, usually in an air-tight bagor bottle. Vacuum-packing is commonly used for storing nuts to reduce loss of flavourfrom oxidation.

Ar tif icial food additives:

Preservative food additives can be antimicrobial , which inhibit the growthof bacteria or fungi, including mold, or antioxidant ; such as oxygen absorbers, whichinhibit the oxidation of food constituents. Common antimicrobial preservativesinclude calcium propionate, sodium nitrate, sodium nitrite, sulfites (sulfurdioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodiumEDTA. Antioxidants include BHA and BHT. Other preservativesinclude formaldehyde (usually in solution), glutaraldehyde (kills insects), ethanol, and methylchloroisothiazolinone.
http://en.wikipedia.org/wiki/Staphylococcus_aureushttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Winehttp://en.wikipedia.org/wiki/Beerhttp://en.wikipedia.org/wiki/Louis_Pasteurhttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Bacteriumhttp://en.wikipedia.org/wiki/Fungihttp://en.wikipedia.org/wiki/Moldhttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Oxygen_absorberhttp://en.wikipedia.org/wiki/Oxidationhttp://en.wikipedia.org/wiki/Calcium_propionatehttp://en.wikipedia.org/wiki/Sodium_nitratehttp://en.wikipedia.org/wiki/Sodium_nitritehttp://en.wikipedia.org/wiki/Sulfitehttp://en.wikipedia.org/wiki/Sulfur_dioxidehttp://en.wikipedia.org/wiki/Sulfur_dioxidehttp://en.wikipedia.org/wiki/Sodium_bisulfitehttp://en.wikipedia.org/wiki/Potassium_hydrogen_sulfitehttp://en.wikipedia.org/wiki/EDTAhttp://en.wikipedia.org/wiki/EDTAhttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Butylated_hydroxyanisolehttp://en.wikipedia.org/wiki/Butylated_hydroxytoluenehttp://en.wikipedia.org/wiki/Formaldehydehttp://en.wikipedia.org/wiki/Glutaraldehydehttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Methylchloroisothiazolinonehttp://en.wikipedia.org/wiki/Methylchloroisothiazolinonehttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Glutaraldehydehttp://en.wikipedia.org/wiki/Formaldehydehttp://en.wikipedia.org/wiki/Butylated_hydroxytoluenehttp://en.wikipedia.org/wiki/Butylated_hydroxyanisolehttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/EDTAhttp://en.wikipedia.org/wiki/EDTAhttp://en.wikipedia.org/wiki/Potassium_hydrogen_sulfitehttp://en.wikipedia.org/wiki/Sodium_bisulfitehttp://en.wikipedia.org/wiki/Sulfur_dioxidehttp://en.wikipedia.org/wiki/Sulfur_dioxidehttp://en.wikipedia.org/wiki/Sulfitehttp://en.wikipedia.org/wiki/Sodium_nitritehttp://en.wikipedia.org/wiki/Sodium_nitratehttp://en.wikipedia.org/wiki/Calcium_propionatehttp://en.wikipedia.org/wiki/Oxidationhttp://en.wikipedia.org/wiki/Oxygen_absorberhttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Moldhttp://en.wikipedia.org/wiki/Fungihttp://en.wikipedia.org/wiki/Bacteriumhttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Louis_Pasteurhttp://en.wikipedia.org/wiki/Beerhttp://en.wikipedia.org/wiki/Winehttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Staphylococcus_aureus


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Irradiation:

Irradiation of food is the exposure of food to ionizing radiation; either high-energy electrons or X-rays from accelerators gamma rays (emitted from radioactivesources as Cobalt- 60 or Caesium- 137). The treatment has a range of effects, including

killing bacteria, molds, and insect pests, reducing the ripening and spoiling of fruits, andat higher doses inducing sterility. The technology may be compared to pasteurization; itis sometimes called 'cold pasteurization', as the product is not heated.

M odif ied atmosphere:

Modifying atmosphere is a way to preserve food by operating on the atmospherearound it. Salad crops that are notoriously difficult to preserve are now being packaged insealed bags with an atmosphere modified to reduce the oxygen (O 2) concentration andincrease the carbon dioxide (CO 2) concentration. There is concern that, although salad

vegetables retain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamins. Grains may be preserved usingcarbon dioxide

H igh-pressur e food preservation:

High-pressure food preservation or pascalization refers to the use of a food preservation technique that makes use of high pressure. By 2005, the process was beingused for products ranging from orange juice to guacamole to deli meats and widely sold.

Biopreservation:

Biopreservation is the use of natural or controlled microbiota or antimicrobials asa way of preserving food and extending its shelf life. Beneficial bacteria orthe fermentation products produced by these bacteria are used in biopreservation tocontrol spoilage and render pathogens inactive in food. These days, LAB bacteriocins areused as an integral part of hurdle technology. Using them in combination with other

preservative techniques can effectively control spoilage bacteria and other pathogens, andcan inhibit the activities of a wide spectrum of organisms, including inherentlyresistant Gram-negative bacteria.

New words: Freezing (adj) /'fri:zi / : ng bng Lye (n) /lai/ : dung d ch ki m Artificial (adj) / ,:ti'fil/ :nh n t o Irradiation (n) / i,reidi'ein/ :chiu x
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Waffle (n) /wfl/: bnh d ng thanh, ng Osmosis (n) /zmous/: s thm thu, s thm lc Brine (n) /brain/: nc bin, nc mui Extending (v.t) /ikstend/: gia h n, m rng

Spectrum (n) /spektrm/: ph, quang ph. Sauerkraut (n) /saukraut/: da ci. Acute (adj) /kju: t/: sc so, nh y bn Risk (n) /risk/: nguy him, ri ro Emergency (n) /im:ddzensi/: khn cp Saturate (v.t) /streit/: thm, ngm, tm Rot (n) /rt/: s mc nt, s thi ra.

1. Cc phng php bo qun: 1.1. K thut truy n thng:

Phi kh Kh l mt trong nhng k thut bo qun thc phm c xa nhtgim nng nc ngn chn vi khun pht trin.

Lm l nh L nh l phng php bo qun thc phm bng cch lm chm s

trng v sinh sn ca vi sinh vt v ho t ng ca cc enzyme g y thi rn.

ng bng ng bng cng l mt trong nhng quy trnh thng c s dng b

qun thc phm trong ph m vi rt rng bao gm chun b thc phm m khyu cu ng bng trong tr ng thi chun b ca h. V d, bnh qu khoai t yc lu tr trong t l nh, nhng khoai t y mnh ch yu cu mt ni ti v m bo lu tr nhi u thng. Kho l nh cung cp khi lng ln, lu tr l u dcho chin lc d tr lng thc c t chc trong trng hp khn cgia nhi u nc.

Mui Mui thu ht m t th t qua mt qu trnh thm thu. Th t c bo

v vi mui hoc ng, hoc mt s kt hp ca c hai. Nitrat v nitrit cngthng c s dng cha bnh v gp phn th t mu hng c trnnh c ch vi khun Clostridium botulinum . l mt con ng chnh ca boqun trong thi trung c.

ng ng c s dng bo qun tri c y, hocchng vi khun xi-r tri

c y nh to , l , o , m , mn hoc d ng kt tinh, vt liu c bo qu
http://en.wikipedia.org/wiki/Sauerkrauthttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Refrigeration&usg=ALkJrhigUCKMjGlBo3IpPY12fUDr4H5syAhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Refrigeration&usg=ALkJrhigUCKMjGlBo3IpPY12fUDr4H5syAhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Freezing&usg=ALkJrhhwYeqBd0Emn7qHh584qk0sY37RDwhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Freezing&usg=ALkJrhhwYeqBd0Emn7qHh584qk0sY37RDwhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Clostridium_botulinum&usg=ALkJrhid0XNy5Dl1XM4cYc4_qK-2wvOQOQhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Clostridium_botulinum&usg=ALkJrhid0XNy5Dl1XM4cYc4_qK-2wvOQOQhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Clostridium_botulinum&usg=ALkJrhid0XNy5Dl1XM4cYc4_qK-2wvOQOQhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Anti-microbial&usg=ALkJrhiCRCPZRkq2uSlQ7jgIhVWbzkBNQQhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Anti-microbial&usg=ALkJrhiCRCPZRkq2uSlQ7jgIhVWbzkBNQQhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Apple&usg=ALkJrhjOBP6bzRqwFL_OdDLo6KBMtrGxTwhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Pear&usg=ALkJrhhEm4L76UUZiI-b6MX0xS84N3Rctwhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Peach&usg=ALkJrhj0Izh6HRivrNrxSAGYosNO-qCqWAhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Peach&usg=ALkJrhj0Izh6HRivrNrxSAGYosNO-qCqWAhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Peach&usg=ALkJrhj0Izh6HRivrNrxSAGYosNO-qCqWAhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Apricot&usg=ALkJrhia1nMrTSbamvAJ9SvtFUFw-2HvZghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Apricot&usg=ALkJrhia1nMrTSbamvAJ9SvtFUFw-2HvZghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Apricot&usg=ALkJrhia1nMrTSbamvAJ9SvtFUFw-2HvZghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Plum&usg=ALkJrhh5Z6XrynTPJK0YfuOEx8aFALxnaghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Plum&usg=ALkJrhh5Z6XrynTPJK0YfuOEx8aFALxnaghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Plum&usg=ALkJrhh5Z6XrynTPJK0YfuOEx8aFALxnaghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Plum&usg=ALkJrhh5Z6XrynTPJK0YfuOEx8aFALxnaghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Apricot&usg=ALkJrhia1nMrTSbamvAJ9SvtFUFw-2HvZghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Peach&usg=ALkJrhj0Izh6HRivrNrxSAGYosNO-qCqWAhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Pear&usg=ALkJrhhEm4L76UUZiI-b6MX0xS84N3Rctwhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Apple&usg=ALkJrhjOBP6bzRqwFL_OdDLo6KBMtrGxTwhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Anti-microbial&usg=ALkJrhiCRCPZRkq2uSlQ7jgIhVWbzkBNQQhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Clostridium_botulinum&usg=ALkJrhid0XNy5Dl1XM4cYc4_qK-2wvOQOQhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Freezing&usg=ALkJrhhwYeqBd0Emn7qHh584qk0sY37RDwhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Refrigeration&usg=ALkJrhigUCKMjGlBo3IpPY12fUDr4H5syAhttp://en.wikipedia.org/wiki/Sauerkraut


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GROUP 3 Page 7

bng cch nu chn n im kt tinh ca ng v sau sn phm kh thnh. Phng php ny c s dng cho da ca h cam qut tri c y (vko), b ch ch v gng .

Hun khi

Hun khi c s dng ko di tui th ca cc thc phm b hhng. Hiu ng ny c thc hin bng cch phi by thc n cho khi t vict nguyn liu thc vt nh g . Ph bin nht l bo qun thc phml th t v c . Tri cy v rau qu nh t bt , pho mt ,cc lo i gia v v nguynliu lm ung nh m ch nha v l tr cng c hun khi

Ng m mui ng m mui l mt phng php bo qun thc phm trong cht lng c

vi khun. Dung d ch ki m

Natri hydroxit ( dung d ch ki m ) lm h n ch vi khun pht trin trongthc phm

ng hp v ng chai ng hp thc phm lin quan n gia nhit, nim phong trong hp

trng hoc l, v un si cc thng cha git hoc lm suy yu bt k vi khucn l i nh mt hnh thc kh trng . N c pht minh bi NicolasAppert .Thc phm thay i mc bo v t nhin chng l i s h hc th yu cu cc bc cui cng xy ra trong mt ni p sut . Tri cy cao-acidnh du ty khng cn cht bo qun c th v ch c mt chu k si ntrong khi tri c y bn l nh c chua i hi cn si v b sung cc yu t c tnhaxit khc. Thc phm axit thp, chng h n nh rau v th t ng hp i hlc. Thc phm c bo qun bng ng hp hoc ng chai c nguy c hngay lp tc mt khi hp hoc chai c m. Thiu kim sot cht l ng trongqu trnh ng hp c th cho php th m nhp ca nc hoc vi sinh vt. Hu htcc tht b i ang nhanh chng pht hin nh l ph n hy trong can g y rxut kh v can s sng ln hoc n. Tuy nhin, c nhng v d v sn xutngho (underprocessing) v km v sinh cho php nhim thc phm ng hp bi Clostridium botulinum , trong sn xut c t trong thc phm, dn bnh nng hoc t vong. Sinh vt ny sn xut khng kh hoc hng v r rngvn khng b pht hin bi hng v hoc mi. c t ca n c bin tnh bigia nhit. tuy nhin, Nm nu chn, x l km v sau ng hp, c th h pht trin ca Staphylococcus aureus , trong sn xut ra c t khng b phhy bi ng hp hoc h m nng tip theo.

Qu trnh ln men
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GROUP 3 Page 8

Mt s lo i thc phm nh phomat , ru vang v bia s tip tc bo quntrong mt thi gian di bi v sn xut s dng c th vi sinh vt. Cc vi sinh vtgi cc mm bnh trong kim tra bng cch t o ra mt mi trng c h i cth n v cc vi sinh vt khc bng cch sn xut axit hoc ru. Bi vi sinh vt,

mui, hoa bia, kim sot (thng mt m) nhit , kim sot (thng l nng oxy v / hoc cc phng php khc c s dng t o ra cc ikim sot c th s h tr cc sinh vt mong mun sn xut ph hp thccho ngi tiu dng . 1.2. Cng nghip / k thut hin i

Thanh trngThanh trng l mt qu trnh bo qun thc n lng. Qu trnh ny ch

p dng cho cc sn phm sa. Trong phng php ny, sa c un nngkhong 70 C trong 15 n 30 gi y dit cc vi khun hin din trong n v lm

mt n mt cch nhanh chng n 10 C ngn chn cc vi khun cn l i cng tng. Sau sa c lu tr trong chai v trng hoc ti nhng l nh. Phng php ny c pht minh bi Louis Pasteur vo n m 1862.

ng gi ch n khng ng gi ch n khng thc phm trong mt mi trng ch n khng, th

l trong mt ti kn hoc chai. ng gi ch n khng thng c s dng ltr cc lo i h t gim tn tht ca hng v t qu trnh oxy ha.

Ph gia thc phm nh n t o Ph gia thc phm cht bo qun c th khng khun, c ch s tng

trng ca vi khun hoc nm , bao gm nm mc , hoc cht chng oxyha ; chng h n nh hp th oxy , m c ch qu trnh oxy ha ca cc thnh phnthc phm. Cht bo qun khng sinh thng thng bao gm canxi

propionate , natri nitrat , nitrit natri , sulfite ( sulfur dioxide , bisulfit natri , kalihydro sulfit , vv) v disodium EDTA . Cht chng oxy ha baogm BHA v BHT . Cht bo qun khc bao gm formaldehyde (thng l trongdung d ch), glutaraldehyde (git cn trng), ethanol ,vmethylchloroisothiazolinone .

Chiu x Chiu x thc phm l s tip xc ca thc n vi bc x ion ha ; hoc

nng lng cao in t hoc tia X t my gia tc tia gamma (pht ra t ngun phng x nh Cobalt -60 hoc Caesium- 137). Vic i u tr c mt lo t cc hiung, bao gm c tiu dit vi khun, nm mc, v cn trng g y h i, lm gitrnh chn v spoiling cc lo i tri c y. Cng ngh ny c th c so snh vi
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radiation&usg=ALkJrhhzR3cmEir2sBMLTWLm7-pD1IFJTAhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Methylchloroisothiazolinone&usg=ALkJrhgo1fFUINhp33E53dR7uTHAe8baighttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Ethanol&usg=ALkJrhjk6Zche3uTHtKmgJniGF75zilX2whttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Glutaraldehyde&usg=ALkJrhgZ06GYX2TSIQKaRdPj8XiyFMNDIghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Formaldehyde&usg=ALkJrhjKtFDJz_LRD41Aco_nPMhu0R95ewhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Butylated_hydroxytoluene&usg=ALkJrhilU722lIfTL-oCFBeu8BMiJeu0swhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Butylated_hydroxyanisole&usg=ALkJrhj8vgpI6M1H_lxVsjL3KAvJxHdzgQhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Antioxidant&usg=ALkJrhjVysaEtC7LBBBa7Wjid5UA-MrmSghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/EDTA&usg=ALkJrhhwR8exuIW2GV9VYZG8EdH9pmOGgAhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Potassium_hydrogen_sulfite&usg=ALkJrhgg6mi_NZnhpDVcu-L2dwQIEniFSghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Potassium_hydrogen_sulfite&usg=ALkJrhgg6mi_NZnhpDVcu-L2dwQIEniFSghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Sodium_bisulfite&usg=ALkJrhiowRS1_ZgTuzWN6XVE_d4XWKQ8Zwhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Sulfur_dioxide&usg=ALkJrhiYYUKL_u5ZzbUuOgPJ5pxKOJyY9whttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Sulfite&usg=ALkJrhggrIq_BEqWTyMPxTmNcfvevUkT_whttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Sodium_nitrite&usg=ALkJrhg2jbu-d4l3_Ot6LNf-kaIb0zuBIAhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Sodium_nitrate&usg=ALkJrhikj57b_MDqvuDHiqV_XP4iBQd49ghttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Calcium_propionate&usg=ALkJrhgMKCKUcf394fhWS31BtZiWSufUdAhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Calcium_propionate&usg=ALkJrhgMKCKUcf394fhWS31BtZiWSufUdAhttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Oxidation&usg=ALkJrhiApeCiIMxBezkhfGFbXgSM9Awi4Ahttp://translate.googleusercontent.com/translate_c?depth=1&hl=vi&prev=/search%3Fq%3Dfood%2Bpreservation%2Bmethods%26biw%3D1366%26bih%3D675&rurl=translate.google.com.vn&sl=en&u=http://en.wikipedia.org/wiki/Oxygen_absorber&usg=ALkJrhj03pXijJ5GcVZTkmHwg1Ld0yEOOQhttp://translate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thanh trng; i khi n c gi l "thanh trng l nh", nh cc sn phm khc un nng.

Kh quyn hiu chnh Thay i bu hiu chnh l mt cch bo qun thc phm bng cc

ng trn bu khng kh xung quanh n. C y salad ni ting l kh bo qun hinang c ng gi trong ti kn vi mt bu khng kh thay i gim(O 2) tp trung v tng lng kh carbon dioxide (CO 2) . C lo ng i rng, mc dcc lo i rau x lch gi l i hnh v kt cu ca h trong i u kin nh vy, p php ny khng bo qun c th gi l i cc cht dinh dng, c l vitamin . Cc lo i ng cc c th c bo qun bng cch s dng cadioxide

Bo qun thc phm p sut cao Bo qun thc phm p sut cao hoc pascalization cp n vi

dng mt k thut bo qun thc phm l s dng p sut cao. n nm 2005, qutrnh ny c s dng cho cc sn phm khc nhau, t nccam guacamole th t ngui v c bn rng ri

Biopreservation:Biopreservation l vic s dng t nhin hoc kim sot vi sinh

vt hoc khng sinh nh mt cch bo qun thc phm v m rng thi h n sdng ca n.Vi khun c li hoc qu trnh ln men cc sn phm c sn xut bi cc vi khun c s dng trong biopreservation kim sot h hng v lmcho tc nh n g y bnh khng ho t ng trong thc phm. Nhng ngy ny,

bac teriocins LAB c s dng nh mt phn ca cng ngh ro cn . S dngchng kt hp vi cc k thut bo qun khc c hiu qu c th kim skhun h hng v cc mm bnh khc, v c th c ch ho t ng ca mt phrng ca cc sinh vt, bao gm c khng vn vi khun Gram m.

2. PRINCIPLE OF DRYING:

Drying is a method of food preservation that works by removing water from thefood, which inhibits the growth of bacteria and has been practiced worldwide sinceancient times to preserve food. Where or when dehydration as a food preservationtechnique was invented has been lost to time, however the earliest known practice of fooddrying is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions.A solar
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dehydration - food preservation method

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