Tratamiento y preservación de los alimentos: físicos, químicos y biológicos
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Date
2018-07-03
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Universidad Nacional de Educación Enrique Guzmán y Valle
Abstract
El objetivo de este trabajo de investigación es brindar información acerca de estos términos, su importancia y los métodos más comunes que se utilizan para extender lavida útil de un determinado alimento. Además, ofrece un capítulo acerca de la aplicación pedagógica que se le puede dar a este tema.
El tratamiento y la preservación de los víveres consisten en bloquear la acción de los microorganismos sobre los alimentos, ya que estos pueden alterar sus características organolépticas como aspecto, color, olor, sabor y textura. Para la cual los métodos de preservación aparecieron desde nuestros antepasados, pues ellos realizaban diferentes maneras de preservar sus alimentos, y con el pasar del tiempo, el avance de la tecnología, estos se fueron perfeccionados.
En la actualidad la preservación de los alimentos no es una tarea fácil para el campo de la industria alimentaria, ya que día a día se lucha contra los seres patógenos: hongos, bacterias y mohos que dañan la calidad de los alimentos y a su vez ponen en peligro la vida del consumidor. Por lo tanto, la presente investigación se ha elaborado en cinco capítulos que constan de la historia y evolución, los conocimientos previos, los métodos de conservación, las nuevas tecnologías de conservación y la aplicación didáctica.
The objective of this research work is to provide information about these terms, their importance and the most common methods used to extend the shelf life of a certain food. In addition, it offers a chapter about the pedagogical application that can be given to this topic. The treatment and preservation of food consists of blocking the action of microorganisms on food, since these can alter its organoleptic characteristics such as appearance, color, smell, flavor and texture. For which the preservation methods appeared from our ancestors, because they carried out different ways to preserve their food, and with the passage of time, the advancement of technology, these were perfected. At present, food preservation is not an easy task for the food industry field, since every day they fight against pathogenic beings: fungi, bacteria and molds that damage the quality of food and in turn endanger the quality of food. endanger the life of the consumer. Therefore, the present investigation has been elaborated in five chapters that consist of the history and evolution, the previous knowledge, the conservation methods, the new conservation technologies and the didactic application.
The objective of this research work is to provide information about these terms, their importance and the most common methods used to extend the shelf life of a certain food. In addition, it offers a chapter about the pedagogical application that can be given to this topic. The treatment and preservation of food consists of blocking the action of microorganisms on food, since these can alter its organoleptic characteristics such as appearance, color, smell, flavor and texture. For which the preservation methods appeared from our ancestors, because they carried out different ways to preserve their food, and with the passage of time, the advancement of technology, these were perfected. At present, food preservation is not an easy task for the food industry field, since every day they fight against pathogenic beings: fungi, bacteria and molds that damage the quality of food and in turn endanger the quality of food. endanger the life of the consumer. Therefore, the present investigation has been elaborated in five chapters that consist of the history and evolution, the previous knowledge, the conservation methods, the new conservation technologies and the didactic application.
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Citation
Gallo Ballena, C. M. (2018). Tratamiento y preservación de los alimentos: físicos, químicos y biológicos (Monografía de pregrado). Universidad Nacional de Educación Enrique Guzmán y Valle, Lima, Perú.