preservation

Microbial spoilage and preservation of cereal and cereal products

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Microbial spoilage and preservation of cereal and cereal products

Cereal grains, such as wheat, corn, rye, oat, rice, etc., are important nutrients and energy sources for humans. Cereal grains are the most commonly consumed food group worldwide and they are grown on about 60% of the cultivated land in the world. Cereals are consumed in various forms in the food industry. Cooked cereals are eaten directly after cooking (rice, maize). Flours are made by grinding cereals (such as wheat, maize, rice, and rye) and products processed from them, e.g. …Read more

Microbial spoilage of canned foods and its preservation (Canning)

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Microbial spoilage of canned foods and its preservation

Classification of the food based on pH The microbial spoilage of food depends upon the pH of food therefore based on pH canned food can be divided as Low-acid canned food (pH > 5.2) includes meat products, milk, dairy products, and seafood. Acid canned food (pH 4.5-3.7) includes tomatoes, pears, figs, oranges, apricots, pineapples, etc. High acid canned food (pH < 3.7) includes pickled products, fermented products, ketchup, jams, jellies, etc. Spoilage of Canned food and its causes 1. Physical damage …Read more