(精编)【医学课件】 Chemical Changes in food during Preservation教学课件.pptVIP

Meat Preservation;Chemical Changes in food during Preservation;The primary cause of food spoilage ;Under unfavorable conditions the microorganisms die or fail to develop ;;;Drying (Dehydration );Drying methods;Affections;Refrigeration or Cold Storage;Chilled meat;Changes in chilled meat or affections;Effect of CO2;Effect of exposure to air;Frozen meat;Freezing methods;1-Still air freezing;2-Blast freezing;3-Direct immersion freezing;4-Cryogenic freezing;5-Plate freezing;Effect of freezing on m.o. and parasites;Changes in frozen meat;Changes in frozen meat;Canning;Types of containers;Canned food divided into;Canning operation;Spoilage of canned food;Microbial spoilage;2-Spore formers;B- Mould Spoilage;2-Chemical Spoilage ;B-According to the condition and content of the can ( Appearance);Electromagnetic radiation;Preservation by Ionizing radiation ;Preservation by non- ionizing radiation;Disadvantage;Chemical means of preservation;B- By other chemicals;Smoking;Kind of smoking;Smoke mixture;The preservative action;Preservation by salting and pickling;The value of curing agents;B- salt petre ( Na nitrate or Na nitrite);nitrosamine;C-sugar;Storage stability of dressed poultry