TAILIEUCHUNG - Ebook Modern food microbiology (6th edition): Part 2

(BQ) Part 2 book "Modern food microbiology" presents the following contents: Food preservation and some properties of psychrotrophs, thermophiles, and radiation resistant bacteria; indicators of food safety and quality, principles of quality control, and microbial criteria; foodborne diseases. | Chapter 14 Food Preservation with Modified Atmospheres This chapter addresses the various methods of modified-atmosphere packaging MAP that are used to alter the gaseous environment on and around foods for the purpose of extending shelf life. By and large it consists of the various ways in which carbon dioxide CO2 is used as a food preservative. That increased concentrations of co2 will extend the shelf life of fresh meats has been known since 1882 and the actual application of this gas to extend the shelf life of red meats has been practiced for many decades Table 14 1 . The effect of co2 on some plant products was recorded as early as About 90 of boxed beef in the United States is packed under vacuum MAP and 90-95 of fresh pasta sold in the United Kingdom is Further information may be obtained from a number of excellent reviews and monographs. DEFINITIONS There has been a lack of consensus on the terminology that is used to describe the various ways in which increased levels of co2 and decreased levels of o2 are achieved. The most widely used terminology is defined and briefly described below. References 17 18 20 25 31 48 76 80 81 84. Hypobaric Low Pressure Storage Foods are stored in air under low pressure low temperature and high humidity all of which are precisely controlled along with ventilation. The hypobaric state results in reduced concentrations of o2 which also results in reduced fat oxidation. Atmospheres of about 10 mm Hg have been found to be effective for meats and seafoods 10-80 mm Hg for fruits and vegetables and 10-50 mm Hg for cut flowers 1 atm 760 mm Hg . In one study using pork loins a pressure of 10 mm Hg along with a temperature of 0 F and 95 humidity was up to six times more effective than air storage on This method was first outlined around 1960 by Stanley Burg and a commercial hypobaric container was developed in 1976 Table 14 1 . The use of hypobaric storage is limited and it is not discussed further in this .

• Sinh học
• Modern food microbiology
• Food preservatio
• Some properties of psychrotrophs
• Radiation resistant bacteria
• Indicators of food safety
• Principles of quality control
• Historical background
• Microorganisms in foods
• Food preservation
• Control of quality
• Quality management
• Quality improvement
• Quản lý chất lượng
• Six sigma
• Six sigma metrics
• Six sigma quality
• tài liệu nghiên cứu
• nghiên cứu ứng dụng
• khoa học kỹ thuật
• công nghệ hóa sinh
• công nghệ ứng dụng chuyên ngành
• financial incentives
• deceased organ
• (ODR) and subsequently
• Public companies
• substantial proportion
• global environmental
• Coronary Interventions
• Vascular Access
• Percutaneous Coronary
• Enzyme Therapy
• Follow up
• Principles and Strategies
• Technology Selection
• Sewage conveyance
• Wastewater management
• health protection
• Regulatory Instruments