self-reflection The importance of conservation
Introduction
The decomposition of food is a constant which entails several changes and alterations either chemical, biological and microbiological, resulting from fermentation, development of microorganisms, changes in color, flavor and smell, just to mention some. The importance of food conservation is an issue that interests us all, since food is the one that gives us the necessary nutrients so that human beings have a good quality of life and more in these times of pandemic, sothat it is vitally important to have food availability and consequently maintain our healthy and strong immune system.
Developing
From the fact that food suffers alterations due to temperature, storage and manipulation effects, coupled with not being preserved in natural conditions, since they have their useful life is when conservation methods are thermal and non -thermal, they are thermal, they arespecific depending on the type or food group and to seek to control.
In my opinion, many of these conservation methods in addition to providing benefit to food, such as lengthening their useful life, can also function in the functional of the same food altering the nutrients that it can originally have of origin. Putting this issue in the balance I consider that it has more advantages than disadvantages of food conservation methods, since these allow us to preserve them so that their distribution is easier and encompassed vulnerable areas.
Topic Description Characteristics
- Thermal conservation in food conservation by low temperatures
- Allow the effects of chemical and enzymatic reactions to be slower, and that the growth of some bacteria is limited.
- High temperatures conservation
- It helps to inhibition of enzymatic action (peroxidase and catalase that produce darkening in food), avoiding chemical and oxidation reactions of food
- Softening of food, achieving a more manageable product for the packaging process
- Refrigeration is a short -term conservation method, it allows products to be kept at low temperature and bacteria proliferation.
- Freezing is a long -term conservation, which is carried out by conversion of water into ice crystals and its storage at temperatures of -18 ° C or less (-20ºC to -22ºC), to limit that microorganisms develop.
The scalding is a heat treatment that applies, above all, to plant products. Unlike other processes, the scalding does not destroy microorganisms or lengthens the life of food sterilization eliminates all microorganisms (pathogens or not) that may be alive in food. This method is related to the products that will be packaged in a hermetic way in glass cans or jars;It is a very drastic process, in which it is subjected to food at temperatures between 118ºC to 120ºC for very short times (1 min).
Pasteurization is a relatively soft treatment, since it manages temperatures below 100 ° C. It is used to prolong the life of food for several days or months. It is used a lot in very perishable foods such as milk, liquid egg, or in food with pH characteristically acidic, such as fruit juices, beer, wine, pickled vegetables
Non -thermal conservation in food is these technologies lengthen the life of shelf and can be considered as partial substitutes for conventional processes. They constitute a novel alternative of preservation and conservation of high food pressure (APH) since 2000They consider ABH as the most viable technique from the commercial and effective point of view in the inactivation of spores and enzymes.
conclusion
High intensity pulsating electric fields (CEPAI) focuses on the use of the antimicrobial effect to curb the deterioration processes, while the freshness, sensory properties and nutrient content are preserved. White light of high technical intensity to decontaminate surfaces, inactivating microorganisms through short, intense and broad spectrum pulses, rich in UV-C light (it is the portion of the electromagnetic spectrum.
Ionizing irradiation used to delay biological processes (maturation and senescence) of fresh and vegetable fruits, as well as to eliminate insects and parasites in various foods. Cold plasma has the ability to inactivate a wide range of microorganisms, including bacteria, molds, yeasts, spores and even viruses, prions and parasites
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