Maintain Temperature and Humidity Monitoring for Food Preservation - UbiBot Online Store.pptx

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WS1-Pro is a monitor temperature and humidity product and it is designed by UbiBot. This device can monitor environmental conditions in real-time and light 24/7, and all the data can be shown on an LCD screen. The best thing about this device is that it a water-resistant and the DS18B20 probe can be placed directly into the refrigerator to collect the internal data quality of the food stays perfect.

Technology

Maintain Temperature and
Humidity Monitoring for
Food Preservation

The temperature and humidity of food
products play an important role in their
quality, shelf life, and safety. It can
affect the quality of food in various
ways and can help to prevent the
growth of harmful bacteria. It’s
important for food to be stored properly
under regulated conditions.
Store Properly

Benefits of Temperature Control in Food
Storages
• You’ll reduce food
waste
• You’ll be keeping food out
of the danger zone
• Bacteria will stop growing
• You’ll keep the quality of the
product intact

Preservation Methods For Different Types of Food
Iced and Ventilated
Storage
Drying
Controlled Atmosphere
Storage
Hypobaric and
Huperbaric Storage

Iced and Ventilated Storage
The iced storage method
maintains fish and meat and is
stored in cold storage. It
removes heat and humidity
caused by transpiration and
respiration because ventilation
is crucial when storing food
products.

Drying Process
The oldest technique for
preserving food drying is
probably. The drying process is
caused by heat and mass
transfer. The humidity is
removed from the food
product, and products will have
a longer shelf life.

Controlled Atmosphere Storage
The oldest technique for
preserving food drying is
probably. The drying process is
caused by heat and mass
transfer. The humidity is
removed from the food product,
and products will have a longer
shelf life.

Hypobaric and Huperbaric Storage
Fruits and vegetables are
mainly stored in the storage
room with a controlled
atmosphere. The carbon
dioxide and oxygen levels are
controlled according to the type
of stored food. Carbon dioxide
is used because it can prevent
the development of
microorganisms.

WS1-Pro is a monitor temperature and
humidity product and it is designed by
UbiBot. This device can monitor
environmental conditions in real-time and
light 24/7, and all the data can be shown on
an LCD screen. The best thing about this
device is that it a water-resistant and the
DS18B20 probe can be placed directly into
the refrigerator to collect the internal data
quality of the food stays perfect.
Conclusion

Contact Us
+44 (0) 1244 393839
https://www.facebook.com/ubibot.
io/
https://store.ubibot.com/products/
ubibot-ws1-pro
https://twitter.com/UbiBot_
io

This document provides an overview of basic food science and preservation techniques. It discusses key topics like shelf life, factors that affect perishability, the relationship between pH and shelf life, and various preservation methods. These include canning, pasteurization and types, freezing and types, drying and classification, and blanching. The principles and effects of these techniques on food quality are also reviewed. The overall document serves as an introduction to fundamental concepts in food science and preservation.

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The document discusses various methods of food preservation including preservation by high temperature. It describes pasteurization as applying heat to destroy pathogens and spoilage microorganisms, inactivating enzymes, and reducing spoilage microorganisms. Pasteurization temperatures and times are provided for different foods like milk. While pasteurization reduces microbes, it does not sterilize food so additional preservation methods are needed to extend shelf life.

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Canning or bottling is a method of food preservation that involves placing foods in jars or containers and heating them to temperatures that destroy microorganisms. There are two safe canning methods - the boiling water bath method for high acid foods like fruits and pickles, and the pressure canner method for low acid foods like vegetables and meats, which reaches temperatures above boiling to kill deadly botulinum toxins. Canning prevents spoilage by driving out air from the jar and creating a vacuum seal to prevent reentry of microbes when the jar cools.

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Food preservation is the process of treating and handling food to prevent spoilage and allow for longer storage. It prevents foodborne illness and increases the availability of foods. Traditional methods include drying, smoking, cooking, pickling, and salting. Modern industrial methods include pasteurization, vacuum packing, irradiation, and high-pressure processing. Common techniques are drying foods to remove water, smoking or salting meat and fish, cooking vegetables, and bottling or canning foods using heat to kill microorganisms.

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Canning is a method of preserving food by processing and sealing it in airtight containers. In 1809, Nicolas Appert developed the first commercial canning process of sealing food in glass jars. Canning involves sorting, washing, peeling, blanching, filling jars, adding brine or syrup, sealing, processing to destroy microbes, and storing canned goods. Common foods canned include fruits, vegetables, meats, fish and pickled foods. Canning allows foods to be preserved and stored for 1-5 years through blocking microbial growth and oxygen exposure.

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Sous vide is a method of cooking food sealed in plastic bags in a water bath at a precise low temperature for longer than conventional cooking. It results in food that is evenly cooked without overcooking and retains moisture. Advantages include convenience, maintaining taste and quality, and reducing risk of contamination. However, it requires careful control and hygienic practices to prevent the growth of Clostridium botulinum bacteria which can produce a deadly toxin. Sous vide shows potential for preserving seafood and extending its shelf life while enhancing its nutritional qualities.

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Cold storage facilities keep perishable foods like fruits, vegetables, meat and fish fresh for longer by storing them at low temperatures. This allows people to access these foods throughout the year. Cold storage works by storing foods under optimum cool temperatures and humidity levels tailored to each food item. Maintaining cold storage is important as it slows the rate of spoilage from chemical changes and microbial growth. Proper cold storage rooms require consistent temperatures between 2 to 12 degrees Celsius to preserve quality and prevent food waste.

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Mushrooms are nutritious, low-calorie foods that are good sources of protein, vitamins, and minerals. They contain important nutrients that are lacking in many plant foods like vitamin B12. Various processing methods can preserve mushrooms and extend their shelf life, such as blanching, drying, canning, and freezing. Drying methods include sun drying, cabinet drying, and freeze drying. Value-added mushroom products that have been developed include nuggets, soups, chips, and pickles to boost consumption and reduce losses.

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Once harvested, food begins to deteriorate due to microorganisms, enzymes, temperature, moisture, and insects. To increase availability, much food is processed to preserve it by stabilizing safety and quality. No processing can improve poor raw materials. To ensure high standards, the best raw ingredients and techniques must be used. Processing is used for preservation and to change texture. The main categories are chemical and physical methods like sterilization, pasteurization, blanching, freezing, and dehydration which use techniques like water control, addition of chemicals, and temperature adjustment to prevent spoilage.

DRYING TECHNOLOGY

berciyalgolda1

Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Drying is a simple method for preserving food. Dried foods make great healthy and tasty snacks. They are good for lunches, travel, backpacking, hiking, and camping plus many other activities. Most types of foods can be dried. Drying is an ancient method of food preservation.

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This document discusses various modern food processing and preservation techniques. It begins by defining food processing as any method used to transform fresh foods into food products, which may include adding ingredients. It then describes several common preservation methods: pasteurization, freeze drying, vacuum packing, irradiation, chemical preservatives, high pressure processing, biopreservation, hurdle technology, nonthermal plasma, and modified atmosphere packaging. For each method, it provides details on the process and its purpose in extending shelf life and ensuring food safety.

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Canning is a method of food preservation where food is processed and sealed in containers through the application of heat to destroy microorganisms. The canning process involves selecting, grading, washing, peeling, coring, blanching, filling containers with food and liquid, sealing, processing at high heat to sterilize, then cooling and labeling before storage. Proper canning through precise control of temperature and time destroys microbes and prevents recontamination, allowing canned foods to be safely stored for extended periods.

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Proper temperature and humidity control is important for food preservation to prevent bacteria growth and food waste. Monitoring environmental conditions 24/7 ensures the preservation process is successful, as even slight changes can cause food to spoil. The WS1-Pro device from UbiBot continuously measures temperature, humidity, and light levels, displaying real-time data on an LCD screen to support effective food storage.

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This document provides information on proper methods for storing fruits and vegetables, including refrigeration, freezing, drying, canning, curing, and common storage. It emphasizes the importance of first-in, first-out (FIFO) inventory management to maximize freshness and minimize food waste by using older stock first. Key steps for following FIFO procedures include labeling all stored food items with dates and identifying items with the earliest expiration dates to use first.

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- Meat preservation techniques aim to create unfavorable conditions for microbial growth through various methods like refrigeration, freezing, salting, curing, smoking, drying, heat treatment and fermentation. - The underlying principle is that microbes require certain conditions for survival and preservation techniques alter factors like moisture, temperature, pH and oxygen levels to stop microbial growth. - Hurdle technology uses a combination of preservation methods (hurdles) that act synergistically to control pathogens. It ensures elimination of all pathogens or reducing them to harmless levels in food. The physiological stress response of microbes forms the basis of hurdle technology's effectiveness.

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