1 - of food preserved by storing: Food disrupts biological factors forming molds, yeasts and bacter

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1 - of food preserved by storing: Food disrupts biological factors forming molds, yeasts and bacteria, and they constituted enzymes hot under the influence die right nutrients needed according to the temperature to heat the microscope * Kobika live and they constituted micro-organisms, enzymes and nutrients's own cells found in the raw killing enzymes from breaking down food substances is possible to maintain a period of time. However, this process is not right to do with his mouth open container. fruits preservation Because air cooled fruits preservation foods contaminated with biological factors and found an environment fruits preservation necessary fruits preservation immediately deteriorate. In order to prevent degradation of nutrients in them so that the blades can be closed airtight containers (jars, bottles, cans) requires heat. Of nutrients glass jars, cans glass bottles as containers in the meticulous these vessels mouths breathable not firmly closed after the higher temperatures to heat (sterilization or pasteurization fruits preservation heats) and a long time without spoiling storing fruits preservation duly preserved to 're calling. Tomatoes, fruits preservation tomato juice, fruits and fruit juices, is likely to find mold, yeast and enzymes to 100 degrees Celsius at the bottom of a temperature they died by the above mentioned nutrients sealed in containers 100 degrees if heated them for a long time without spoiling fruits preservation possible to store. And this method fruits preservation pasteurization is called. Bacteria involved in the degradation fruits preservation of meat with vegetables if they had a higher temperature of 100 degrees Celsius with vegetables when they are preserved, and this method of heating on sterilization is called.
2 - storage of food drying: This procedure is based on the evaporation of excess water nutrients found in foods disrupts the activities of small creatures that create an environment where these nutrients gosteremi to dry. If dry ingredients such as sugar in foods that proliferate by desiccation, and that the sugar content of food spoiling it ensures a long-term storage. The dried vaccine in food by 15% of water, it may become difficult for the storage of foods. Thus beans, broad beans, peas, nuts and other dried vegetables, legumes and nuts need to keep in dry place.
3 - cold storage of food: tiny creatures in the food they could not show their normal activities at low temperatures, are in keeping fruits preservation saw that they had previously. Here benefited from this situation and that fruit and vegetables at low temperature for a long time in places like the refrigerator may be preserved intact. Kept at such a low temperature is thought to freeze the fruit sugar found in these foods, because they lower the freezing point without freezing at the rate shown in the schedule fruits preservation of these nutrients can be stored.
4 - adding sugar to foods, forming microbes can not live their storage environment: As will be appreciated meat, vegetables, fruits preservation fish are not able to sugar coat things. Sugar, more fruit that participate in them according to their structures jam, marmalade or jelly from the fruit is called wort. To avoid deterioration of the sweetened foods high sugar content should be involved. For this, 68% of jam, marmalade 65%, in jelly sugar should not be less than 65%. Both cooked, as well as candied these nutrients air to not contact the longevity will jam and jelly mouths fruits preservation of 2 - 3 millimeters thick wax or paraffin Incase required (paraffin or wax boils in a state is poured on the container mouth cooled if each side even thinner and air from entering tion). After the jars of jam, cover with parchment paper would be more accurate to close her mouth. However, as in parchment can not find a paraffin jelly can also turn off.
5 - Odds are mov-ing storage of food: grape and apple juice obtained from foods such as fruit juice, is being exploited for ihtimar occur. As is known, the sugar in grape juice, yeast turns under the influence of alcohol. Alcohol prevents the degradation.
6 - increasing the acidity of the food by salting and storage: our food by increasing the acidity of fruit and vegetables can be stored for a long time without spoiling. Here pickles are thus obtained. Some of pickles (peppers, eggplant, etc.) are made with vinegar. Some of them (cucumbers, tomatoes, cabbage, etc.) are made of salt water so salamurayl. Also cabbage with dry salts are also turşulaştırıl. Pickles lactic acid occurs during the maturation of this period she prevents the food from spoiling. Structure fruits preservation Salamurayl