![]() See ds such as: chia, sesame, sunflower, among others, should be loose and dry and must be kept well covered. There is also a wide variety of dry chili peppers before consuming them are hydrated. Deh ydrated fruits such as strawberries, banana, kiwi, Apple, among others, as they are aged soften and change flavor, which is why you have to take care that they remain well covered. ![]() Candied or sweetened dried fruits have a harder texture. The oldest, they are hard, opaque and less sweet. Rai sins, such as pl ums and grapes, must have a fluffy (soft), shiny, and sweet texture. When you go to buy these products you have to take into account: in the nuts or nuts it is noticeable its freshness, in its characteristic aroma (that does not smell of fat) and that they are crispy, not soft or hard. The dehydrated fruits, are su bjected to the process of extraction of water that contain naturally (it intervenes the hand of the man), as they are all the fruits “raisins” plum, grape, or simply dehydrated, like coconut, tomato, banana, strawberry, apple, cherry, Blueberry, among others. Seeds such as sunflower, flax (flaxseed), sesame and Chia, among others, are also cons idered nuts. The nuts, are walnuts, to b e found in nature, with only 50% of water, such as almonds, hazelnuts, Brazil nut, macadamias, peanuts, cashews, pistachios, blonde grapes, etc. They are usually calle d nuts, seeds an d dried fruits, but really. that the gasket and the labels are in perfect condition, neither broken, nor wrinkled or badly treated.Because sometimes we do not look and prepare them, we realize that some were harder than others (especially in the bean s that sometimes come from different s color and size) and this is the reason. That the grain is of good quality, that is to say that it is a grain even in size, color and class.Check that the grain, is in good condition, this is that there are no matches and that in the bottom of the bag is not dust or animals, because this is appreciated his old age.When you go to buy these foods, you have to consider: Dry grains and cereals.ĭry grains such as beans, lentils, chickpea, peas, soybeans, and cereals such as corn, cuchuco or wheat, rice, oats, barley wheat and all kinds of flour, among others. The typical examples of such foods include most fruit and vegetables, milk, meat, fish and poultry.How to choose Semi-perishable foods in the market. These food stuffs have a higher degree of moisture content and are highly susceptible to spoilage. ![]() Perishable foods: the perishable foods are those which deteriorate/spoil quickly after harvesting and cannot be kept for more than a day or two without affecting their quality. Some other examples of prepared foods are pasteurized milk, smoked fish and pickled vegetables.ģ. These include potatoes, flours, roasted oil seeds, biscuits, onions, dried fruits and other dehydrated foods. They contain comparatively much less level of moisture content and also contain certain natural inhibitors to spoilage such as roots, vegetables and eggs. Semi-perishable or protectable: These foods can be kept for about a week to a month’s time and remain unspoiled for fairly long period with proper care. They include mature food grain, cereals, pulses, nuts, sugar, dry beans etc.Ģ. They have low moisture content and are not easily susceptible to spoilage by micro-organisms. Non-perishable or relatively stable: The foods that do not spoil easily and can stored for several months unless handled carelessly. Depending upon the easiness of spoilage and the level of perishability the foods have been classified into three categories:ġ. Chemical reactions and physical changes take place during processing by burning, drying, freezing etc. The food spoilage might be due to growth and activity of micro-organisms, insects or rodents, action of enzymes. Stabilizing firm prices and prices of food. Saving time by reducing preparation time and energy.ĥ. Ensuring the availability of seasonal foods throughout the year.Ĥ. Extension of shelf-life of foods thus increasing the supply.Ģ. The basic purposes of food preservation are:ġ. Some commodities spoil rapidly, while others can keep for longer but limited periods. All foods gradually undergo deterioration or spoilage from the time they are harvested or manufactured. ![]() Food preservation can be defined as the science which deals with the process of prevention of decay or spoilage of food thus allowing it to be stored in a safe condition for future use. ![]()
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