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Pengawetan Makanan Tahun 6 (Presentation)

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by Nabil Qadri on 17 April 2013

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Transcript of Pengawetan Makanan Tahun 6 (Presentation)

Pengawetan Makanan Tahun 6 Tahun Kelas Nama Puan Wan Nor Rafidah 2013 6 Gemilang Nabil Qadri Bin Azmi Pendinginan/Cooling Perjerukan/Pickling Pembungkusan Vakum/Vacuum Packing Pengasinan/Salting Pengasapan/Smoking Pengeringan/Drying Pelilinan/Waxing Penyejukbekuan/Freezing Pendidihan/Boiling Pembotolan/Bottling Pengetinan/Canning Nabil Qadri Qaz
@NabilQaz A lot of food is preserved by drying under the sun. Drying removes most water from food. Most bacteria die or become inactive when the food is dried Cooling are the most common forms of food preservation. Cooling slows down the action of microorganisms , thus it takes longer to spoil. It allows fruit from different parts of the world to appear on supermarket shelves. Freezing are the most common forms of food preservation. Cooling slows down the action of microorganisms , thus it takes longer to spoil. It allows fruit from different parts of the world to appear on supermarket shelves. Waxing of fruit and vegetables is also common. Apples, oranges, eggplants and tomatoes are dipped into liquid wax to prevent growth of fungi and loss of moisture. Before put in cans, something to be boiled or cooked foods with a high temperature to kill bacteria in it. Food is then stored in sterile in cans, bottles or boxes (like milk) Which is the traditional process using coarse salt. In this process, salt will remove moisture and prevent the growth of microorganisms. Examples is salted egg. Using vinegar or acid will cause micro-organisms can not survive. For example, onions and peppers. Sugar can also be used in the sugar mixture will remove any water from the fruit prevent the growth of microorganism. For example, nutmeg and mango. Before put in cans, something to be boiled or cooked foods with a high temperature to kill bacteria in it. Food is then stored in sterile in cans, bottles or boxes (like milk) Sekian, Terima Kasih Nama Guru
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