Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption.
See More at : http://goo.gl/bkuatW
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Tags
Modern Technology on Food Preservation, Book on Food Preservation, Business plan of dehydration vegetable, Food Freezing, Food Preservation Business in India, Fruits and vegetables preservation business India, Food preservation business plan, Food Preservation by Canning, Food Preservation by drying, Food Preservation by Fermentation and Pickling, Food Preservation by Smoking Process, Food Preservation Using Ozone, Food Preservation How to Dehydrate Fruits and Vegetables, Food Preservativesâ, Food Processing Industry Opportunities in India, Food Technology book, Freezing food preservation, Freezing of fruits and vegetables, How to start a food preservation business, How to start a Fruits and vegetables preservation business, How to start a food processing unit in India, How to Start Food Processing Business, Methods and Techniques of Fruits and vegetables Preservation, Preservation and Processing of Fruits and Vegetables, Preservation of Bakery Products, Preservation of Food as Sugar Concentrates,Preservation of Foods with Chemical additives, Preservation of Fruits and vegetables, Science of Freezing Foods - Freezing Preserving, Starting a Canned food Business, Starting a Food Preservation Business, Starting Your Own Preserved Foods Business, Storage Stability of Preserved Foods, Thermal Food Preservation, Thermal processing food preservation, Using Dehydration to Preserve Fruits and Vegetables, Most Profitable Food Processing industry, Agro Based Business Ideas for Startup, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing business, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries, Food processing industries, new small scale ideas in Food processing industry, Setting up of Food Processing Units, how to start a food manufacturing business, food processing business list, Food Processing: Small Business Manufacturing, small scale Food production line, Food Processing machine factory, Setting up and opening your Food Business, How to Start a Food Processing Industry?, How to start a successful Food Processing business, Small scale Commercial Food Processing, Food Business: Profitable Small Scale Manufacturing, Process technology books
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption.
See More at : http://goo.gl/bkuatW
http://www.entrepreneurindia.co
Tags
Modern Technology on Food Preservation, Book on Food Preservation, Business plan of dehydration vegetable, Food Freezing, Food Preservation Business in India, Fruits and vegetables preservation business India, Food preservation business plan, Food Preservation by Canning, Food Preservation by drying, Food Preservation by Fermentation and Pickling, Food Preservation by Smoking Process, Food Preservation Using Ozone, Food Preservation How to Dehydrate Fruits and Vegetables, Food Preservativesâ, Food Processing Industry Opportunities in India, Food Technology book, Freezing food preservation, Freezing of fruits and vegetables, How to start a food preservation business, How to start a Fruits and vegetables preservation business, How to start a food processing unit in India, How to Start Food Processing Business, Methods and Techniques of Fruits and vegetables Preservation, Preservation and Processing of Fruits and Vegetables, Preservation of Bakery Products, Preservation of Food as Sugar Concentrates,Preservation of Foods with Chemical additives, Preservation of Fruits and vegetables, Science of Freezing Foods - Freezing Preserving, Starting a Canned food Business, Starting a Food Preservation Business, Starting Your Own Preserved Foods Business, Storage Stability of Preserved Foods, Thermal Food Preservation, Thermal processing food preservation, Using Dehydration to Preserve Fruits and Vegetables, Most Profitable Food Processing industry, Agro Based Business Ideas for Startup, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing business, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries, Food processing industries, new small scale ideas in Food processing industry, Setting up of Food Processing Units, how to start a food manufacturing business, food processing business list, Food Processing: Small Business Manufacturing, small scale Food production line, Food Processing machine factory, Setting up and opening your Food Business, How to Start a Food Processing Industry?, How to start a successful Food Processing business, Small scale Commercial Food Processing, Food Business: Profitable Small Scale Manufacturing, Process technology books
Post harvest handling and transportationDebomitra Dey
Â
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
Canning has been a preservation process since ages. This presentation gives a brief description about the process and some of the problems related to it.
This presentation contains some basic information of Jam & Jelly , which consist information regarding FPO Specification , Basic information & the making process.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
Post harvest handling and transportationDebomitra Dey
Â
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
Canning has been a preservation process since ages. This presentation gives a brief description about the process and some of the problems related to it.
This presentation contains some basic information of Jam & Jelly , which consist information regarding FPO Specification , Basic information & the making process.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
Hurdle technology in fish preservationShubham Soni
Â
Hurdle Technology is a kind of combination of Mechanisms to preserve the perishable commodity like Fish and the Fish Products, its even useful in other Industries like Poultry, Agri-Industries etc.
Just Keep Creating Hurdles for Microbes and we all we have a healthy and Hygienic Life...!
Hurdle technology in Fish PreservationShubham Soni
Â
Hurdle Technology is a kind of combination of Mechanisms to preserve the perishable commodity like Fish and the Fish Products, its even useful in other Industries like Poultry, Agri-Industries etc.
Just Keep Creating Hurdles for Microbes and we all we have a healthy and Hygienic Life...!
Food microbiology - yeast - general characteristics of yeast, important yeasts in foods.
Food microbiology - molds - general characteristics of molds, important molds in foods.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Embracing GenAI - A Strategic ImperativePeter Windle
Â
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Operation âBlue Starâ is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
A Strategic Approach: GenAI in EducationPeter Windle
Â
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Â
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
How to Make a Field invisible in Odoo 17Celine George
Â
It is possible to hide or invisible some fields in odoo. Commonly using âinvisibleâ attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
4. ï Overcome in appropriate planning in agriculture
ï Produce value-added products
ï Preserve quality and nutritive values of foods
ï Prevent spoilage and eliminate waste
ï Provide variation on diet
5. ï The desired level of quality
ï The preservation length
ï The group for whom the products are preserved
6. Prevention or delay of microbial decomposition of food
Prevention or delay of self decomposition of food
Prevention of damage by insects, animals, mechanical causes etc
7. Prevention or delay of microbial decomposition of food
ïŒ By keeping out micro-organisms (asepsis)
ïŒ By removal of micro-organisms (filtration)
ïŒ By hindering the growth or activity of micro-organisms (use of low
temperature, drying, creating anaerobic conditions or using chemicals).
ïŒ By killing the micro-organisms (using heat or irradiation).
8. By keeping out micro-organisms (Asepsis):
ï Asepsis refers to keeping out the micro-organisms from the food by making use of either
natural covering or providing artificial covering around the food.
9. ïNatural barrier in foods include outer shell of the nuts (almond, walnut, peanut)
skin/peel of fruit and vegetables (banana, mango, citrus, ash gourd etc), shells on
eggs, skin or fat in meat, husk of ear corn etc.
10. ïSimilarly packaging prevents entry of
micro-organisms in the food.
For example peach or mushroom sealed
in tin can, clean vessels under hygienic
surroundings helps in preventing
spoilage of milk during collection and
processing by keeping out the micro-
organisms.
11. By removal of micro-organisms
(Filtration):
ï Filtration of liquid foods through bacteria proof filters is a
common method for complete removal of micro-
organisms from the foods.
ï Liquid foods are passed through the filters made of
suitable material like asbestos pad, diatomaceous earth,
unglazed porcelain etc. and allowed to percolate through
either with or without nano-filtration etc. works on this
principle.
12. By using low temperature:
ï Microbial growth and enzyme activity is retarded in
foods by storing them at low temperatures.
ï The food commodities can be stored under cellar
storage (15 ÂșC) like root crops, potato, onion
refrigerator or chilling temperatures (0-50 ÂșC) like
most fruits and vegetables, meat, poultry, fresh milk
and milk products and under freezing temperature (-
18 to -40 ÂșC) like frozen peas, mushrooms etc.
By hindering the growth and activity of micro-organisms
13. By hindering the growth and activity of micro-organisms
By drying of food commodity:
ï Removal of water from the food to a level at which micro-
organisms fails to grow is an important method of preservation.
Moisture can be removed by the application of heat as in sun
drying and in mechanical drying or by binding the moisture with
addition of sugar (as in jams, jellies) or salt (high salt in raw
mangoes) and making it unavailable to the micro-organisms.
ï Examples include osmotic dehydration, dried grapes (raisins),
apricots, onion, cauliflower etc.
14. By hindering the growth and activity of micro-organisms
By creating anaerobic conditions:
ï Anaerobic condition can be created by removal or evacuation
of air/oxygen from the package, replacement of air by carbon
dioxide or inert gas like nitrogen.
ï Lack of oxygen prevents growth of any surviving bacteria and
their spores under such conditions.
ï Production of carbon dioxide during fermentation and its
accumulation at the surface makes the conditions anaerobic to
prevent the growth of aerobes.
ï Carbonation of drinks and storing fresh food under controlled
atmospheres serves the same purpose.
15. ï Canned food in which the food is sealed
after removal of air (exhausting) illustrates
this principle.
ï Anaerobic bacteria and their spores present
however, need to be killed to prevent the
food from being spoiled.
ï A layer of oil on top of any food prevents
growth of microbes like moulds and yeasts
by preventing exposure to air.
16. By hindering the growth and activity of micro-organisms
By use of chemicals:
Appropriate quantity of certain chemicals added to the food can hinder the undesirable
spoilage in the food by:
Interfering with the cell membrane of the micro-organisms, their enzyme activity or
their genetic mechanism
âąBy acting as an anti-oxidant.
âą The optimum quantity of preservative as per approved regulation need to be
used as higher concentrations can be a health hazard.
17. âąChemical preservatives are benzoic acid and its sodium salt, sorbic acid, potassium meta-
bi-sulphite, calcium propionates etc.
âąCommon antioxidants to check off flavour (rancidity) in edible oils include butyl hydroxy
anisole (BHA), butyl hydroxy toluene (BHT), tertiary butyl hydroxy quinone (TBHQ),
lecithin etc.
âąAddition of organic acids like citric, acetic and lactic acid in the food inhibits the growth
of many organisms.
18. By killing the micro-organisms
a) Use of heat:
ïCoagulation of proteins and inactivation of their metabolic enzymes by
application of heat leads to destruction of micro-organisms present in
foods.
ïExposure of food to high temperature also inactivates the enzymes present
in the food.
ïFoods can be heated either at temperature below 100 ÂșC (pasteurization)
at 100 ÂșC (boiling) or at temperature above 100 ÂșC (sterilization).
19. Pasteurization (heating below 100 ÂșC):
ï It is a mild heat treatment given to the food to kill most
pathogenic micro-organisms and is used in the food
where drastic heat treatment cause undesirable changes
in the food.
ï It is usually supplemented by other methods to prolong
shelf life.
ï Pasteurization is most commonly used in treatment of
milk and other dairy products either as low temperature
high time (LTHT) or high temperature short time
(HTST) process.
20. âąHeat treatment of milk at 62.2 ÂșC for 30 minutes refers to LTHT process.
âąHeating at 72 ÂșC for 15 seconds is termed as HTST process.
âąGrape wine is pasteurized at 82-85 ÂșC for 1 minute and beer is pasteurized at 60 ÂșC.
âąPasteurization of juices depends upon their acidity and method of packing whether in
bulk or in bottle or can.
âąBottled grape juice is pasteurized at 76.7 ÂșCfor 30 minutes while in bulk the juice is
heated to 80-85 ÂșC for few seconds by flash treatment.
âąCarbonated juice is heated at 65.6 ÂșC for 30 minutes in bottles and vinegar in bulk is
held at 60-65 ÂșC for 30 minutes
21. Boiling (heating at 100 ÂșC): Cooking of food including vegetables, meat etc by boiling
with water involves a temperature around 100 ÂșC. Boiling of food at 100 ÂșC kills all the
vegetative cells and spores of yeast and moulds and vegetative cells of bacteria.
âąMany foods can be preserved by boiling (e.g. milk).
âąCanning of acid fruit and vegetables (tomatoes, pineapple, peaches cherries etc) is carried
by boiling at about 100 ÂșC.
âąVarious terms used for heating of food are baking (in bread), simmering (incipient or
gentle boiling), roasting (in meat) frying (shallow or deep fat frying) and warming up
(small increase in temperature up to 100 ÂșC).
22. Heating above 100 ÂșC:
ï Heating by steam under pressure is used to obtain
temperature above 100 ÂșC by using steam sterilizer or
retort.
ï The temperature in the retort increases with increase
in steam pressure.
23. âąFor canning of mushrooms and other non-acid vegetables the processing temperature of
121.1 ÂșC at 15 psi pressure are used.
âąFor sterilization of milk and other liquid foods like juices, ultra high temperature (UHT)
process is used.
âąIn UHT process, the food is heated to very high temperature (150 ÂșC) for only few seconds
by use of steam injection or steam infusion followed by flash evaporation of the condensed
steam and rapid cooling. The process is also used for bulk processing of many foods.
24. Use of radiation:
ï Irradiation consists of exposing the food to either
electromagnetic or ionizing radiations to destroy the micro-
organisms present in the food.
ï Examples of irradiation include use of ultraviolet lamps in
sterilizing slicing knives in bakeries.
ï Gamma radiation from cobalt -60 or cesium 137 source have
been used for irradiation of many fruits like papaya, mango
and onion, spices, fish etc.
ï They are also used for inhibition of sprouting in onion and
potatoes.
25. Prevention or delay of self decomposition of food
By destruction or inactivation of food enzymes (blanching or boiling):
ï Blanching is a mild heat treatment given to vegetables before canning, freezing or drying
to prevent self decomposition of food by destroying enzymes.
ï Blanching is carried out by dipping the food commodity either in boiling water or by
exposing than to steam for few minutes followed by immediate cooling.
26. By prevention or delay of purely chemical reactions (use of antioxidants to
prevent oxidation):
ï Foods containing oils and fat turn rancid and become unfit for consumption
due to oxidation.
ï Addition of appropriate quantity of antioxidants like butyl hydroxy anisole
(BHA), butyl hydroxyl toluene (BHT), tertiary butyl hydroxy quinone (TBHQ),
lecithin etc prevents oxidation and preserves the food.
27. Prevention of damage by insects, animals, rodents and
mechanical causes
ïUse of fumigants in dried fruits,
cereals etc checks the damage
caused by insects and rodents.
ïWrapping of fruits, providing
cushioning trays, using light pack
and good packaging material checks
the damage to fresh food
commodities during handling and
transportation.
29. ïAsepsis is the process of prevention of growth of microorganisms and their
contaminants or both.
ïThe covering or wrapping, prevents primarily contamination during handling,
protect the process foods from microbial contamination.
30. Natural protection - outer layer of animal and plant tissue protects the
inner layer free from microorganisms. This protective covering will delay /
prevent microbial decomposition e.g. shells of nuts, skins of fruits and
vegetables etc.
31. Packaging of foods - such as wrapping, hermetically sealed containers. This
methods will prevents primarily contamination during handling.
32. Sanitary methods of handling and processing foods e.g. in the dairy industry,
contamination with microorganisms is avoided as much as possible in the production and
handling of milk.
33. Food industries - attention is given to prevention of the contamination of foods (from raw
material finished products) concerning the "bioburden" of microorganisms on or in a food.
BIOBURDEN
Kinds of microorganisms
present whether any spoilage
or pathogenic
microorganisms.
Number of microorganisms.
Spoilage organisms- food
spoilage.
Difficult to preserve
34. âą BY USING PRE
STERILIZED FILTERS
âą EX: FRUIT JUICES, SOFT
DRINKS
FILTRATION
âą NOT VERY EFFECTIVE
BECAUSE NOT ALL
MICROORGANISMS ARE
REMOVED
âą EX: TREATMENT OF
DRINKING WATER
CENTRIFUGATION
âą HELPFUL IN REMOVING
SOIL MICROORGANISMS
FROM FRESH FRUITS
AND VEGETABLES THAT
MAY RESISTANT TO HEAT
PROCESS DURING
CANNING
WASHING
âą TRIM AWAY SPOILED
PORTIONS OF FOOD
TRIMMING
35. âą Anaerobic conditions can be
achieved by a complete fill,
evacuation of the unfilled space,
replacement of air by C02 or N2
and others.
âą Spores are resistant to heat and
may survive in canned food but
they unable to germinate in the
absence of oxygen.
36. ï After filling the products into containers,
evacuation of the unfilled space (the head
space) and filling it by CO2 or an inert gas
such as nitrogen.
ï After hot filling the products into
containers, condensation of vapor at
headspace by cooling, which reduces the
amount of oxygen in headspace and
dissolves oxygen with the product.
37. ï Removal of air from packages or
vacuum packaging of foods by
removal of air from inside of
packages.
ï During fermentation in a container or
a package; microorganisms produce
anaerobic condition due to reduction
of oxygen and production of CO2 and
H2