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Mind Map by Alejandro Marco Valdes Palafox, updated more than 1 year ago
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FRUIT AND VEGETABLES PROCESSING
- CHEMICAL
PRESERVATION
- Many chemicals will kill micro-organisms or stop their growth but most of these are not permitted in
foods; chemicals that are permitted as food preservatives are listed in the next table.
- The preservation of products containing chemical food preservatives is usually based on the
combined or synergistic activity of several additives.
- Intrinsic product parameters (e.g composition, acidity, water
activity)
- Combinations of additives and preservatives systems provide unlimited preservation alternatives for applications in food products
to meet consumer demands for healthy and safe food
- Chemical food preservatives are applied to foods:
- Develop by themselves during processes such as fermentation
- Certain preservatives have been used either accidentally or intentionally for centuries and include
sodium chloride , sugar,acids, alcohols and components of smoke.
- Traditional chemical food preservatives and their use in fruit and vegetable processing technologies
could be summarised as follows:
- A. Common salt: brined vegetables.
- B. Sugars(sucrose, glucose, fructose and syups)
- ACIDULANTS AND PRESERVATIVES
- LACTICA ACID
- Main prodcut of many food permention
- Formed by microbial degradaton of sugar
- Main prodcut of many food permention
- LACTICA ACID
- ACIDULANTS AND PRESERVATIVES
- D. Interaction of sugar with other ingredients of processes such as
drying and heating
- E. Indirect food preservation by sugar in products where fermentation is
important (naturally acidified pickles and sauerkraut)
- A. Common salt: brined vegetables.
- Traditional chemical food preservatives and their use in fruit and vegetable processing technologies
could be summarised as follows:
- Certain preservatives have been used either accidentally or intentionally for centuries and include
sodium chloride , sugar,acids, alcohols and components of smoke.
- Develop by themselves during processes such as fermentation
- Chemical food preservatives are applied to foods:
- Combinations of additives and preservatives systems provide unlimited preservation alternatives for applications in food products
to meet consumer demands for healthy and safe food
- extrinsic factors (e.g processing temperature, storage atmosphere and
temperature)
- Intrinsic product parameters (e.g composition, acidity, water
activity)
- The preservation of products containing chemical food preservatives is usually based on the
combined or synergistic activity of several additives.
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