Food preservation: a. Principles of food preservation b. Thermal destruction of bacteria - use of low temperature and high temperature. c. Determination of TDP, TDT, D, F, and Z values d. Use of chemicals and antibiotics in food preservation e. Canning
Food preservation: a. Principles of food preservation b. Thermal destruction of bacteria - use of low temperature and high temperature. c. Determination of TDP, TDT, D, F, and Z values d. Use of chemicals and antibiotics in food preservation e. Canning f. Dehydration g. Use of radiations h. Principles of Hazard Analysis and Critical Control Points (HACCP)- i. Introduction to Tetrapack technology a. Principles of food preservation: Foods are mainly composed of biochemical compounds which are derived from plants and animals. Carbohydrates, proteins and fats are the major constituents of food. In addition, minor constituents such as minerals, vitamins, enzymes, acids, antioxidants, pigments, flavours are present. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Preservation usually involves preventing the growth of bacteria, fungi, and other mi