![]() In the operations of fruit and vegetable processing, the stages occurring after the harvest are particularly important as the existence of microorganisms leads to the transformation of vegetable and fruit ingredients. Plants are inhabited by a large number of different bacteria that can affect the plants in a positive or negative way depending on the type of strain. Therefore, in processing operations in the food industry, it is often necessary to perform procedures aimed at reducing the amount of microorganisms found on the surface of plants. The presence of bacterial microflora has a significant impact on the quality of frozen plant products, both in technological terms and for food safety reasons. It turns out, however, that not all types of microorganisms die at low temperatures, going into hibernation instead.
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