By carefully electric orange juicer selecting packaging materials and packaging process (vacuum ele

Micro-organisms have many beneficial functions in the food industry. Some examples are yogurt fermentation by lactobacillus culture, yeast leavened bread in the manufacture and production of alcohol by yeast of beer and wine. But microorganisms are also responsible for food spoilage and some pathogenic micro-organisms.
In fact food spoilage caused by enzymes electric orange juicer produced from micro-organisms, and eliminates most of the enzyme is easily reached electric orange juicer by removing the micro-organism itself. For growth and propagation, micro-organisms need organic food (protein, carbohydrate, fat), appropriate temperature, some moisture, in many cases the fresh air and the corresponding pH. Knowledge of the conditions necessary for growth, it will also provide insight on how to prevent micro-organisms to grow and therefore prevent food spoilage.
However, any other steps are taken regarding preservation, it is clearly important that the food is processed under the highest electric orange juicer hygienic conditions in order to minimize the load and to minimize the possibility of microbial contamination.
The increase in temperature causes an increase in the activity of micro-organisms and enzymes. As a rule of thumb, for every increase in temperature of 10 C, the activity increased twice. This rule is true in the temperature range of 0 to 60 C. At temperatures above 60 C, micro-organisms and enzymes are destroyed electric orange juicer or inactivated. Depending on the combination of temperature / time applied (pasteurization, electric orange juicer sterilization, UHT, HTST), part or all of the micro-organisms and enzymes are broken off. However, it is important to note that the heat-resistant species electric orange juicer and spores can survive heat treatment.
Decrease in temperature also reduces electric orange juicer the activity of micro-organisms and enzymes. In the refrigerator (4 to 6 C) and in the freezer (-15 to - 20 C), micro-organisms are less active or not active at all, but they are not destroyed.
By carefully electric orange juicer selecting packaging materials and packaging process (vacuum electric orange juicer packaging or modified atmosphere packaging), oxygen as growth electric orange juicer factors can be eliminated. It should be noted that there are micro-organisms that live anaerobically without oxygen and among these are some food pathogens.
As stated above, the highest quality ingredients, with the lowest possible number of microbes, must be used. Furthermore, the composition of the food itself creates an environment that is more or less attractive to micro-organisms and make the food more or less susceptible to food spoilage.
Water is essential for micro-organisms and therefore drying is an effective method for preservation preservation method, such as the addition of a high salt content and the addition of a high sugar content, based on the reduction of water available to micro-organisms. Water availability can be characterized electric orange juicer by the so-called water activity (Aw).
Preservation, by affecting the level of acidity (pH), conducted through the addition of an organic acid, for example, pickled in vinegar. Chemical preservatives can be added to reduce or inhibit the activity of micro-organisms.
The approach combines several obstacles, namely food processing, food packaging and food composition is the most effective and will result in a lower dose of preservatives needed.
Most micro-organisms electric orange juicer grow best around neutral pH (6.6 to 7.5), but some still grow under pH 4. The growth depends on more factors than just the pH, but as a general guideline, the following ranges electric orange juicer can be given:
Definition of water activity (Aw) is the ratio of the vapor pressure electric orange juicer of food substrate to the vapor pressure of pure water at the same temperature. For example, pure water Aw Aw is 1.00 and 22% NaCl solution is 0.86.
Aw low means less water available for microorganisms and result in lower activity and decreased growth. General guidelines for the minimum value of Aw for growth are as follows:
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Assalamualaikum .... I am interested in what has been described above ... Now I want to make a ready to drink beverage for tea and coffee. I have tried the pH ranged electric orange juicer between 5.0 - 6.5, Preservatives that I use: 1. Sod benzoate 2. Potassium sorbate 3. The combination of benzoate and potassium sorbate Sod. Heating temperature 105 degrees electric orange juicer C for 1 min, then the product in the filling with a temperature of about 70 C. drjat adjuvant other than preservatives, electric orange juicer extracts of tea and coffee, I add sugar, Sod Cyclamate, sukralose, citric acid and food coloring. But after I let sit for 1-2 weeks has changed the drink taste a bit stale and has tidah clear again (precipitates). My question besides sod benzoate and potassium sorbate preservative what can I use and what treatment should I pay attention to my drink bis