Acid
The acid in the fruit and vegetable products. To improve flavor and to inhibit the growth of microorganisms. The product was stored for a longer time. The acid also reduced. Temperatures required for processing of vegetables and fruit products. The acid used will depend on the type of acid that is a lot of fruit / vegetables, the most common fruits are citric acid (citric acid) containing tartaric acid of grapes. (Also known as acid, tamarind, etc.).
Materials to be stable.
To improve the quality of the image, the texture of vegetables. And fruit, the better. The substance is known since ancient times was the chalk lime and alum, but because these substances are. Other factors that affect the quality of the product. In the industrial processing of fruits and vegetables and calcium chloride.
Substances used to prevent browning.
Most of the reactions to food additives such as sulfur dioxide. And sulfur compounds.
Preservatives.
The chemical compounds that help in preserving the shelf-life of food. Or inhibit the growth of microorganisms. The cause of the loss of production of vegetables and fruits.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น