Refrigeración y congelación de los alimentos
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Date
2021-10-14
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Universidad Nacional de Educación Enrique Guzmán y Valle
Abstract
El objetivo de este trabajo de investigación fue el propósito de la protección es mantener el producto en perfectas condiciones
higiénicas y mantener su calidad sensorial durante el mayor tiempo posible. Evite los
cambios de olor, color o sabor. Por esta razón, se debe adoptar un método o sistema de
conservación que pueda evitar que los alimentos se echen a perder. Este deterioro se debe
a las siguientes razones: la proliferación de microorganismos en los alimentos, los efectos
de factores ambientales físicos, los efectos o reacciones químicas o biológicas y los
efectos de los animales sobre los alimentos. Refrigeración Consiste en someter los
alimentos a bajas temperaturas, pero sin llegar a temperaturas bajo cero. Durante el
almacenamiento, la temperatura y la humedad deben mantenerse uniformes, dentro de las
tolerancias permitidas (si corresponde) y adecuadas para cada tipo de producto.
Temperaturas adecuadas según sexo: Carnes y Aves: 0º - 4º c Pescado: 0º - 3º c
Frutas y Verduras: 7º - 10ºc Lácteos: 0º - 8º c Cocidos: 0º - 4º c Si solo hay una cámara,
debe ser a Tº: 0º - 4º c El resultado es que amplía la valiosa existencia del alimento y
detiene o disminuye el ritmo de desarrollo de los microorganismos; en cualquier caso, no
los mata, simplemente los descansa.
Congelación Consiste en exponer el alimento a temperaturas inferiores a 0º C hasta
llegar a una temperatura central del resultado de -18º C, de esta forma la mayor parte de
su agua es como hielo. Al eliminar el picor de la textura, se obstaculiza la actividad de
microorganismos y compuestos, pero no se desvanece por completo. Consigue un período
de conservación más prolongado que en refrigeración y una calidad como el nuevo
artículo. Durante el tiempo de capacidad, la temperatura se mantendrá uniforme según los
requisitos previos y las resistencias permitidas en cada artículo. El obstáculo de este
marco es que no nos permite una accesibilidad rápida del tipo para su elaboración ya que
es importante descongelar de antemano en general. Del mismo modo, cuando el agua
interior se congela, se rompen algunas células, lo que resulta en una desgracia más
importante debido al líquido exudado mientras se descongela.
The objective of this research work was the purpose of protection is to keep the product in perfect condition hygienic and maintain their sensory quality for as long as possible. Avoid the changes in smell, color or taste. For this reason, a method or system of preservation that can prevent food from spoiling. This deterioration is due to the following reasons: the proliferation of microorganisms in food, the effects of physical environmental factors, chemical or biological effects or reactions, and effects of animals on food. Refrigeration Consists of subjecting the foods at low temperatures, but without reaching temperatures below zero. During the storage, temperature and humidity should be kept uniform, within the tolerances allowed (if applicable) and appropriate for each type of product. Adequate temperatures according to sex: Meat and Poultry: 0º - 4º c Fish: 0º - 3º c Fruits and Vegetables: 7º - 10ºc Dairy: 0º - 8ºc Cooked: 0º - 4ºc If there is only one chamber, must be at Tº: 0º - 4º c The result is that it extends the valuable existence of the food and stops or slows down the rate of development of microorganisms; in any case, no it kills them, it just rests them. Freezing Consists of exposing the food to temperatures below 0º C until reach a central temperature of the result of -18º C, in this way most of its water is like ice. By eliminating the itch of the texture, the activity of microorganisms and compounds, but does not completely vanish. get a period longer shelf life than refrigerated and a quality like the new Article. During the capacity time, the temperature will be kept uniform according to the prerequisites and the resistances allowed in each item. The obstacle of this framework is that it does not allow us a quick accessibility of the type for its elaboration since it is important to defrost beforehand in general. Similarly, when the water interior freezes, some cells rupture, resulting in further misfortune important due to the liquid exuded while thawing.
The objective of this research work was the purpose of protection is to keep the product in perfect condition hygienic and maintain their sensory quality for as long as possible. Avoid the changes in smell, color or taste. For this reason, a method or system of preservation that can prevent food from spoiling. This deterioration is due to the following reasons: the proliferation of microorganisms in food, the effects of physical environmental factors, chemical or biological effects or reactions, and effects of animals on food. Refrigeration Consists of subjecting the foods at low temperatures, but without reaching temperatures below zero. During the storage, temperature and humidity should be kept uniform, within the tolerances allowed (if applicable) and appropriate for each type of product. Adequate temperatures according to sex: Meat and Poultry: 0º - 4º c Fish: 0º - 3º c Fruits and Vegetables: 7º - 10ºc Dairy: 0º - 8ºc Cooked: 0º - 4ºc If there is only one chamber, must be at Tº: 0º - 4º c The result is that it extends the valuable existence of the food and stops or slows down the rate of development of microorganisms; in any case, no it kills them, it just rests them. Freezing Consists of exposing the food to temperatures below 0º C until reach a central temperature of the result of -18º C, in this way most of its water is like ice. By eliminating the itch of the texture, the activity of microorganisms and compounds, but does not completely vanish. get a period longer shelf life than refrigerated and a quality like the new Article. During the capacity time, the temperature will be kept uniform according to the prerequisites and the resistances allowed in each item. The obstacle of this framework is that it does not allow us a quick accessibility of the type for its elaboration since it is important to defrost beforehand in general. Similarly, when the water interior freezes, some cells rupture, resulting in further misfortune important due to the liquid exuded while thawing.
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Rendimiento académico
Citation
Quispe Peralta, D. S. (2021). Refrigeración y congelación de los alimentos (Monografía de pregrado). Universidad Nacional de Educación Enrique Guzmán y Valle, Lima, Perú.