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FRUIT AND VEGETABLES

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Mind Map on FRUIT AND VEGETABLES, created by Fernanda Garcia on 23/09/2016.
Fernanda Garcia
Mind Map by Fernanda Garcia, updated more than 1 year ago
Fernanda Garcia
Created by Fernanda Garcia almost 8 years ago
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FRUIT AND VEGETABLES
    1. PRESERVATION OF VEGETABLES BY ACIDIFICATION
      1. THERE ARE TWO WAYS OF PROCESING
        1. CHEMICAL PRESERVATION
          1. COMBINED SYNERGISTIC ACTIVITY OF SEVERAL ADDITIVES
            1. PRESERVATIVES
              1. GASEOUS CHEMICAL FOOD PRESERVATIVES
                1. CHLORINE
                  1. THERE ARE A FEW TYPES OF CHLORINE
                    1. CHLORINE (C12), SODIUM HYPOCHLORITE (NaOCL), CALCIUM HYPOCHLORYTE, AND CHLORYNE DIOXIDE GAS(CLO2
                  2. CARBON DIOXIDE (CO2)
                    1. SULPHUR DIOXIDE AND SULPHITES
                    2. ACIDULAT PRESERVATIVES ARE AS FOLLOWS
                      1. POTASSIUM SORBATE
                        1. OTHER ACIDOLANTS
                          1. ASCORBIC ACIDULANTS
                            1. BENZOIC ACID
                              1. SORBIC ACID
                                1. ACETIC ACID
                                  1. LACTIC ACID
                                  2. THERE ARE A FEW MATERIALS FOR THESE
                                    1. ALCOHOLS
                                      1. JELLIES PRESERVES, SYRUPS & JUICES
                                      2. SUGAR
                                        1. SUCH AS DRYNG AND HEATING
                                        2. SMOKE COMPONENTS
                                          1. PICKLES AND SAVEKRAUTS
                                          2. ACIDS
                                            1. SUCROSE, GLUCOSE, FRUCTOSE & SYRUPS
                                            2. SALT
                                              1. BRIND VEGETABLES
                                          3. THIS IS FOR THE OBJECTIVE OF GETTING ACCORD OF THE DEMANDS OF THE POPULATION
                                            1. THIS IS MADE FOR
                                              1. STORAGE ATHMOSPHERE & TEMPERATURE
                                              2. IT`S MADE OF
                                                1. WATER & ACIDS
                                            2. ACIDIFICATED PRESERVATION
                                              1. NATURAL ACIDIFICATION
                                                1. CONDITIONS
                                                  1. CHARACTERISTICS
                                                    1. Ph
                                                      1. TEXTURE
                                                        1. TASTE
                                                        2. INSTALATIONS
                                                          1. PRODUCTS
                                                            1. MATERIALS
                                                            2. PRESERVATION METHODS
                                                              1. FERMENTATION
                                                                1. MULTIPLICATION OF ORGANISM
                                                                  1. LACTIC FERMENTATION
                                                              2. ARTIFICIAL ACIDIFICATION
                                                                1. ACIDS
                                                                  1. THERE ARE TWO TYPES
                                                                    1. OTHERS
                                                                      1. ACIDOANABIOSYS
                                                                        1. TO A LESSER EXTEND
                                                                          1. ACIDOABIOSIS
                                                                        2. NO HAMMLESS
                                                                          1. ACETIC ACID
                                                                    2. COMBINED ACIDIFICATION
                                                                      1. THERE TWO TYPES
                                                                        1. PICKLES
                                                                          1. CUCUMBERS
                                                                            1. SALT
                                                                              1. VINEGAR
                                                                              2. BULK SAVERKRAUT
                                                                                1. CANNED SAVERKRAUT
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