6430473
Descripción
Mapa Mental por Elliot Salcedo, actualizado hace más de 1 año
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Creado por Elliot Salcedo
hace alrededor de 8 años
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GENERAL RULES FOR CHEMICAL PRESERVATION
- 1.- CHEMICAL FOOD
- CHEMICAL FOOD PRESERVATIVES HAVE TO BE USED AT A DOSAGE LEVEL
- CHEMICAL FOOD PRESERVATIVES HAVE TO BE USED AT A DOSAGE LEVEL
- 3.- RECONDITIONING
- A NEW ADDITION OF PERSERVATIVES TO STOP MICROBIOLOGICAL DETERIORATION
- A NEW ADDITION OF PERSERVATIVES TO STOP MICROBIOLOGICAL DETERIORATION
- 3.- CHEMICAL
- PRESERVATIVES MUST BE STRICTLY LIMITED TO THOSE SUBSTANCES HARMLESS
- PRESERVATIVES MUST BE STRICTLY LIMITED TO THOSE SUBSTANCES HARMLESS
- 4, 5, 6.- FACTORS WICH DETERMINE THE ACTION OF CHEMICAL PRESERVATIVES
- A) SULPHUR DIOXIDE AND ITS DEREIVATES CAN BE CONSIDERED UNIVERSAL PRESERVATIVES, AND SO AS BENZONIC ACID AN ITS DEREIVATES, WICH HAS A STRONGER REACTION AGAINST YEASTS AND BACTERIA
- B) THE INTIAL NUMBER OF MICRO-ORGANISM IN THE TREATED PRODUCT DETERMINES THE EFFICIENCY OF THE PRESERVATIVE
- B) THE INTIAL NUMBER OF MICRO-ORGANISM IN THE TREATED PRODUCT DETERMINES THE EFFICIENCY OF THE PRESERVATIVE
- A) SULPHUR DIOXIDE AND ITS DEREIVATES CAN BE CONSIDERED UNIVERSAL PRESERVATIVES, AND SO AS BENZONIC ACID AN ITS DEREIVATES, WICH HAS A STRONGER REACTION AGAINST YEASTS AND BACTERIA
- 7.- PRODUCT CHEMICAL
- INFLUENCE THE PH AND EFFICIENCY OF THE MAJORITY OF CHEMICAL PRESERVATIES AT LOWER PH VALUES
- INFLUENCE THE PH AND EFFICIENCY OF THE MAJORITY OF CHEMICAL PRESERVATIES AT LOWER PH VALUES
- 8.- TEMPERATURE
- PLAYS A VERY IMPORTANT ROLE FOR THE NATURAL PRESERVATIVE METHOD
- PLAYS A VERY IMPORTANT ROLE FOR THE NATURAL PRESERVATIVE METHOD
- 9.- TIME
- THE TIME NEEDED TO OBTAIN CHEMICAL STERILISATION IS A FEW WEEKS FOR BENZOIC ACID
- THE TIME NEEDED TO OBTAIN CHEMICAL STERILISATION IS A FEW WEEKS FOR BENZOIC ACID
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