Transcription of 3. FOOD PRESERVATION AND PROCESSING
{{id}} {{{paragraph}}}
Example: dental hygienist
3. FOOD PRESERVATION AND PROCESSING
3. food PRESERVATION AND PROCESSING . 1. INTRODUCTION. The main aim of food PRESERVATION is to minimize the growth of microorganisms during the storage period, thus promoting longer shelf life and reduced hazard from eating the food . Fruit and vegetables are an important supplement to the human diet ass they provide the essential minerals and vitamins and fibre required for maintaining health. For various reasons, this abundance of production is not fully utilized and about 25-30% of it is wasted due to spoilage. Most of fruits and vegetables are seasonal crops and perishable in nature.
163 3. FOOD PRESERVATION AND PROCESSING 1. INTRODUCTION The main aim of food preservation is to minimize the growth of microorganisms during the
Loading..
Tags:
Information
Domain:
Source:
Link to this page:
Please notify us if you found a problem with this document:
Related search queries
Comprehensive Industry Analysis Food Processing, Comprehensive Industry Analysis Food Processing Industry, Thailand’s Food Industry, Food processing industry, Biotechnology applications in food processing, Food processing, Food, African and global food-processing trends, Drainage Management for the Food & Beverage, Drainage Management for the Food & Beverage Industry