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Foodstuffs are subject to alteration under the influence of oxygen and bacteria. Susceptibility to alteration limited time period in which their qualities can be stored. Conservation olive tree branch through its various methods, prolongs the life of foods. The advantages are many: we will buy less prepare large quantities of food, can keep food beyond their production season, in order to have a richer and more varied diet. Anca Tarin conservation principle is to reduce the number of bacteria in food spoilage and achieve an environment in which bacterial growth is not possible (excessively dry, salty, sweet or acid) and isolate olive tree branch oxygen. There are chemical compounds that inhibit the growth of microorganisms and thus have preservative properties. Some natural food preservative intrinsic properties: acidic fruits (apples, citrus fruits), which are rich in vitamin C and antioxidants, the nuts (walnuts, hazelnuts - 'sealed' dark and rich in vitamin E with antioxidant) . Conservation apply food for hundreds or even thousands of years. At that time the practice is drying in the sun or fire wood, keeping vegetables in vinegar, preserving of meat (game) in ice or snow, conservation in fat or sugar, salting, smoking. Traditional methods have been preserved over time, all became industrial and applied conservation methods to ensure maintenance of quality food for a longer time.
Here are some of them: Drying foods is a first method of preservation. This can be achieved by partial dehydration (concentration) or almost entirely. This method has the advantage of reducing the volume and weight of food and the risk of losing some vitamins. Concentration - seen in milk, fruit juices and vegetables involves evaporation, olive tree branch boiling, sedimentation or centrifugation, leading to increased concentration of food components. Combined with heat treatment and hermetic packaging, can increase food shelf life of several days or weeks. Common examples are concentrated milk, broth or tomato paste, juices and cordials. Dehydration total practice in products such as milk, eggs, greens, olive tree branch vegetables, fruit, cereal products and consists almost complete reduction of water content in food. In dry form, the food can be kept for months or even years. olive tree branch Salting meat, cheese olive tree branch and fish conservation method is so dry salt, and wet (brine). Salt increases the storage capacity, but change and taste and texture of food. It is often followed by refrigeration or smoking as a second method of preservation. Smoking is another method of preserving natural of old used for cheese, meat, fish. The action consists in exposing food to wood smoke some wood. Some smoke components are deposited on the surface of the food and exercise antiseptic, gaining it, in addition, a specific taste and smell. Fresh sausage smoked up to three hours, pork 12 to 18 hours, if prolonged storage products (bacon) is required even a few days. For preserving of fruit sugar is used. In the past use honey. Sugar in high concentrations inhibit the growth olive tree branch of spoilage bacteria. To obtain syrups and jams and boiling needed. Thermal preservation processes olive tree branch are known long ago, but barely