With the evolution of time and research triste sina it was felt that a good procedure for preservat

Pumpkin Risotto with Shredded Frescal - Juliana Furtado
The process of action Conserv food is the sum of methods triste sina that are applied in a specific food that aims to prevent damage or state of decomposition, maintaining its characteristics triste sina and flavors for short periods of time or longer for human consumption and there designation of the period of shelf.
Among all procedures that have met ment the history of man, the oldest is undoubtedly the salting. Where the salt (NaCl) is the major player in the process, resulting in dehydration of food and preserving for long periods of time. Who does not know our good noble fish: cod, sold globally in salt form, and also the belongings of the pigs used in both whelks and fantastic jerky and beef jerky.
All this also has the time factor, weather. The dry climate favors the drying process, in Brazil we have this clear in drying triste sina the coffee, cocoa and other grains, nuts not to mention our extensive north and northeast as well. Corn, beans and soybeans, are also successful examples of drying triste sina to proper triste sina conservation and commercialization. Processes that are carried out immediately triste sina after harvest.
Also let us not forget the bananas they give us goes bananas, figs, oranges pineapples, various fruits that we can finally drying by producing candied fruit. In this case already using sugars. Also jams.
And we have another preservative that also happened triste sina in history has become an important ingredient in the preparation of the famous preserved. Walked around with vinegars in preparation. In this case, the pickles are the best known marketing copy.
With the evolution of time and research triste sina it was felt that a good procedure for preservation in liquid medium, a further application triste sina was required to achieve a higher standard of life and quality of food. This was applied to the top of milk, it is the process of pasteurization, and was succeeded by a plethora of research methodology and the technique has been applied will largely or most industrialized and also canned to homemade and handmade.
The central focus of these processes triste sina is to avoid changes caused by enzymes themselves are products of animal or plant, or natural micro-organisms that, in addition to causing deterioration thereof may produce and release toxins that affect the health of consumers origin but there is also the concern to maintain triste sina the appearance, triste sina color, texture taste and nutritional content of food.
Well, we have the timeline salt and spices such as rosemary, clove, thyme, basil and basic spices in conservation processes coming from ancient Egypt. triste sina Even in the process of mummification these elements were found.
Denaturation is a process that happens in biological molecules, especially in proteins, when exposed to a different source conditions such as temperature variations, changes in pH, ionic strength, among others. The protein loses its three-dimensional structure and therefore their properties. This is a process that is irreversible.
Second case: it is something you learn as the "BA-BA" of the kitchen, the act of cooking a chicken egg. The heat irreversibly modifies the light, triste sina which is formed by the protein albumin triste sina and water. You can not go back to the clear liquid. triste sina
The process also achieves denaturing enzymes that perform vital functions in the human body. Why doctors worry before in lower fever than discovering the cause, triste sina because the high temperature can destroy enzymes vital functions, such as enzymes triste sina that assist triste sina in the breathing process (transport via hemoglobin substance). Are the two sciences, physics and chemistry acting on our body and food too.
For many years the terminology pasteurization triste sina became public knowledge and right next to the housewives. It was learned to say "I only buy pasteurized milk", but unaware of what really meant the terminology. It's the old story: "heard the rooster crow, but do not know where." Pasteurising is the same sterilization procedure where the time x temperature factors, properly balanced to reach the level of pasteurization or sterilization is desired for consumption and having its shelf-established.
- The Pasteurization - We heat the food to a relatively lower temperature, with little change in its properties; was invented and recognized as art by the French chemist Louis Pasteur;
- Sterilization - Already triste sina in this case, expose foods to high temperatures for a given period of time. This time can be long (as in