Storage of foodstuff

Storage of products at low temperatures considerably reduces activity of enzymes and microbiological processes that does possible storage for a long time.

The choice of temperature of storage depends on type of a product and duration of its storage. The more close the storage temperature to a point has begun freezing; the development of microorganisms is more strongly slowed down.

Storage of the cooled meat products at temperatures slightly more low (nearby—2 °?) allows to extend considerably a period of storage and to simplify transportation.

Eggs can be stored at temperature—2,5 °? in one and a half time longer, than at 0 With.
Distinguish three kinds of storage of foodstuff:

• short-term storage of the cooled products on trade enterprises;

• storage of cool products in refrigerators;

• long low temperature storage of the frozen foodstuff.

Products are stored in first two cases at temperatures lower and is used at storage of the frozen products and stored usually at temperature—18 …-20 °?. Some products, for example, fat fish, store at lower temperature (-25 …-30 °?).

The more low the storage temperature; it is more difficult in developing of microorganisms. However some kinds of a mould can grow at temperature close to—8 °?. It transition to lower temperatures of storage (-18 …-20 °?), completely excluding possibility of development of microorganisms speaks.

Temperature fluctuations at storage of the frozen products should not be more ±1 °?. For example, they lead to deterioration of structure of meat which speaks growth of crystals of ice.

At rise in temperature the part of crystals of ice in a fabric thaws, and at the subsequent fall of temperature there is a growth of crystals and deterioration of structure of a fabric.

The factors influencing shrinkage of foodstuff

1. The more low air temperature, the less its moisture content (absolute humidity), that is can apprehend air less than a moisture. Shrinkage of fish, for example, at—18 °? will be approximately in 2 times less, than at—8 °?.

2. The above relative humidity of air, less intensity of evaporation of moisture from a surface of a product and less shrinkage. For shrinkage reduction it is necessary to support as much as possible admissible relative humidity of air. For each kind of products there are limiting values of relative humidity above which their damage by microorganisms is observed.

3. Intensity of evaporation of moisture is influenced essentially by speed of air circulation. More often there is a change of air at a product surface, the more shrinkage.

4. Character of a surface of a product is of great importance for moisture evaporation.

The product entirely covered with a grease layer, is well protected from shrinkage. Special measures are applied to shrinkage reduction: use of protective films and coverings, installation of special screens, glazing of fish, etc.

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