KIND KIND OF PRESERVATION OF NATURALLY | Andreaswidyartono's Blog
Actually, the problem of illegal use of additives in food have long been touted by many, both from the Agency gastroline for Food and Drug Administration, gastroline Higher Education and the Consumer Foundation. However, because the consumers do not understand the dangers of the use of this illegal material, coupled with laws that are not expressly ensnare troubled manufacturer, then the manufacturer can use the persistent gastroline problem of illegal material is because the consumer does not mind anyway. Along with the height of publicity about the dangers of formaldehyde, gastroline while too busy talking or preservatives promoted alternatives to formaldehyde. Most of the proffered alternative is a natural preservative. But, in fact there are a lot of questions around each preservatives, such as: is the preservatives that this proffered able extend the shelf life of fresh food as well as formaldehyde? As is known, formaldehyde can extend the shelf life of raw food for days at room temperature. Something that is very unlikely to be done by the legally permissible use of preservatives in food. The next question, whether the preservative is effective for all foodstuffs? Is this material does not cause a change in the flavor of foodstuffs diawetkannya? And importantly, what are the active components in it? Is its safety has been tested on humans? So, not to use in the future even generate new ones.
Salt has been used as a natural food preservative, to increase the shelf life of fish and various types of meat products. Salting gastroline process involves adding salt in foodstuffs, to dry the microbes through osmosis, salt, thus adding, Inhibits the growth of bacteria (Clostridium botulinum usually) and thus, prevent food spoilage. In addition to providing a shield of microbes, salt also protects food from yeasts and fungi. It has been observed that the cured meats last longer than fresh.
One natural method of preserving the public gastroline that has been done over the years is the use of salt or NaCl. Salt solution that enters the network activity is believed to inhibit the growth of bacteria that cause decay, so the food is so much more durable. The process gastroline is commonly referred to as salting (curing) or salting (hence gastroline the term was born anchovies).
Pickling with salt allows gastroline for longer shelf life than fresh product that only lasts a few days or hours. Examples of fish that only hold a few days, when marinated can be stored for weeks. Of course, this preservation procedure deserves attention because of excessive salt intake can lead to high blood pressure (hypertension).
Another method that is considered safe by storing food preservation is at a low temperature. gastroline Temperatures below zero degrees Celsius able to slow metabolic reactions, gastroline in addition to preventing the proliferation of microorganisms that can spoil food.
Preservation through freezing procedure can make the food could be kept for days, even months. Even so, the quality of frozen food is still slightly less than fresh food. In addition, gastroline freezing also affects the flavor, texture and color and other qualities of the food.
Another way is also often done to preserve gastroline food is drying because free water is a major factor causing gastroline food spoilage. The higher the water content in certain foods, the faster the process of damage. Through this process, the water contained in food ingredients will be minimized. By doing so, the destroyer of food microorganisms can not multiply.
As well as living creatures that we encounter daily, both fungi, germs, and bacteria need water to survive. However, so the results can be maximized, the drying process should run perfectly. Otherwise, fungi and microbes can still grow on food which means no
6.Gula Sugar is mainly used to preserve fruits, such as apples, pears. gastroline For this purpose, a natural food preservative that is used both in crystalline form or as a syrup. Food can also be cooked in sugar, until the sugar reaches the point of crystallization, and then stored dry. Sugar maintains good food by killing micro-organisms, especially bacteria or inhibit their growth. It was sweet foods and pull the water out of the micro-organism, through the process of osmosis
7.Cuka Although acidic in nature, vinegar is considered as one of the most effective natural preservative for food. It is made by fermenting a solution of sugar and water. Acetic acid (also called ethanoic acid) in
Actually, the problem of illegal use of additives in food have long been touted by many, both from the Agency gastroline for Food and Drug Administration, gastroline Higher Education and the Consumer Foundation. However, because the consumers do not understand the dangers of the use of this illegal material, coupled with laws that are not expressly ensnare troubled manufacturer, then the manufacturer can use the persistent gastroline problem of illegal material is because the consumer does not mind anyway. Along with the height of publicity about the dangers of formaldehyde, gastroline while too busy talking or preservatives promoted alternatives to formaldehyde. Most of the proffered alternative is a natural preservative. But, in fact there are a lot of questions around each preservatives, such as: is the preservatives that this proffered able extend the shelf life of fresh food as well as formaldehyde? As is known, formaldehyde can extend the shelf life of raw food for days at room temperature. Something that is very unlikely to be done by the legally permissible use of preservatives in food. The next question, whether the preservative is effective for all foodstuffs? Is this material does not cause a change in the flavor of foodstuffs diawetkannya? And importantly, what are the active components in it? Is its safety has been tested on humans? So, not to use in the future even generate new ones.
Salt has been used as a natural food preservative, to increase the shelf life of fish and various types of meat products. Salting gastroline process involves adding salt in foodstuffs, to dry the microbes through osmosis, salt, thus adding, Inhibits the growth of bacteria (Clostridium botulinum usually) and thus, prevent food spoilage. In addition to providing a shield of microbes, salt also protects food from yeasts and fungi. It has been observed that the cured meats last longer than fresh.
One natural method of preserving the public gastroline that has been done over the years is the use of salt or NaCl. Salt solution that enters the network activity is believed to inhibit the growth of bacteria that cause decay, so the food is so much more durable. The process gastroline is commonly referred to as salting (curing) or salting (hence gastroline the term was born anchovies).
Pickling with salt allows gastroline for longer shelf life than fresh product that only lasts a few days or hours. Examples of fish that only hold a few days, when marinated can be stored for weeks. Of course, this preservation procedure deserves attention because of excessive salt intake can lead to high blood pressure (hypertension).
Another method that is considered safe by storing food preservation is at a low temperature. gastroline Temperatures below zero degrees Celsius able to slow metabolic reactions, gastroline in addition to preventing the proliferation of microorganisms that can spoil food.
Preservation through freezing procedure can make the food could be kept for days, even months. Even so, the quality of frozen food is still slightly less than fresh food. In addition, gastroline freezing also affects the flavor, texture and color and other qualities of the food.
Another way is also often done to preserve gastroline food is drying because free water is a major factor causing gastroline food spoilage. The higher the water content in certain foods, the faster the process of damage. Through this process, the water contained in food ingredients will be minimized. By doing so, the destroyer of food microorganisms can not multiply.
As well as living creatures that we encounter daily, both fungi, germs, and bacteria need water to survive. However, so the results can be maximized, the drying process should run perfectly. Otherwise, fungi and microbes can still grow on food which means no
6.Gula Sugar is mainly used to preserve fruits, such as apples, pears. gastroline For this purpose, a natural food preservative that is used both in crystalline form or as a syrup. Food can also be cooked in sugar, until the sugar reaches the point of crystallization, and then stored dry. Sugar maintains good food by killing micro-organisms, especially bacteria or inhibit their growth. It was sweet foods and pull the water out of the micro-organism, through the process of osmosis
7.Cuka Although acidic in nature, vinegar is considered as one of the most effective natural preservative for food. It is made by fermenting a solution of sugar and water. Acetic acid (also called ethanoic acid) in
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