1988, Cilt 4, Sayı 1, Sayfa(lar) 393-409 | |
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THE BASIC PRINCIPLES OF INTERMEDIATE-MOISTURE FOODS | |
Nazif Anıl | |
Prof. Dr. Selçuk University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Konya/TURKEY | |
Abstract | |
Intermediate Moisture Foods (IMF) can be regarded as being moist enough (20-30 % moisture) to be "ready-to-eat" and yet dry enough to be shelf stable. It is one of the oldest preserved foods of man, but recently there occured a revial of interest in them. Modern IMF are based on lowering of water activity through addition of humectants; addition of myostatic and bacteriostatic agents and incorporation of additional chemicals to improve stability and organoleptic properties. The most outstanding chemicals added for this purpose are glycerol, propylen glycol, K sorbate and salt. As the level of Aw decreases the proliferation of microorganisms in foods suppresses and below Aw 0.65 the growth becomes practically impossible. |
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