FRUIT AND VEGETABLES

PRESERVATION OF VEGETABLES BY ACIDIFICATION
1. THERE ARE TWO WAYS OF PROCESING
  1. CHEMICAL PRESERVATION
    1. COMBINED SYNERGISTIC ACTIVITY OF SEVERAL ADDITIVES
      1. PRESERVATIVES
        GASEOUS CHEMICAL FOOD PRESERVATIVES
        CHLORINE
        THERE ARE A FEW TYPES OF CHLORINE
        CHLORINE (C12), SODIUM HYPOCHLORITE (NaOCL), CALCIUM HYPOCHLORYTE, AND CHLORYNE DIOXIDE GAS(CLO2
        CARBON DIOXIDE (CO2)
        SULPHUR DIOXIDE AND SULPHITES
        ACIDULAT PRESERVATIVES ARE AS FOLLOWS
        POTASSIUM SORBATE
        OTHER ACIDOLANTS
        ASCORBIC ACIDULANTS
        BENZOIC ACID
        SORBIC ACID
        ACETIC ACID
        LACTIC ACID
        THERE ARE A FEW MATERIALS FOR THESE
        ALCOHOLS
        JELLIES PRESERVES, SYRUPS & JUICES
        SUGAR
        SUCH AS DRYNG AND HEATING
        SMOKE COMPONENTS
        PICKLES AND SAVEKRAUTS
        ACIDS
        SUCROSE, GLUCOSE, FRUCTOSE & SYRUPS
        SALT
        BRIND VEGETABLES
      2. THIS IS FOR THE OBJECTIVE OF GETTING ACCORD OF THE DEMANDS OF THE POPULATION
      3. THIS IS MADE FOR
        STORAGE ATHMOSPHERE & TEMPERATURE
      4. IT`S MADE OF
        WATER & ACIDS
  2. ACIDIFICATED PRESERVATION
    1. NATURAL ACIDIFICATION
      1. CONDITIONS
        CHARACTERISTICS
        Ph
        TEXTURE
        TASTE
        INSTALATIONS
        PRODUCTS
        MATERIALS
        PRESERVATION METHODS
        FERMENTATION
        MULTIPLICATION OF ORGANISM
        LACTIC FERMENTATION
    2. ARTIFICIAL ACIDIFICATION
      1. ACIDS
        THERE ARE TWO TYPES
        OTHERS
        ACIDOANABIOSYS
        TO A LESSER EXTEND
        ACIDOABIOSIS
        NO HAMMLESS
        ACETIC ACID
    3. COMBINED ACIDIFICATION
      1. THERE TWO TYPES
        PICKLES
        CUCUMBERS
        SALT
        VINEGAR
        BULK SAVERKRAUT
        CANNED SAVERKRAUT

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FRUIT AND VEGETABLES

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