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well microorganisms found in food use the water in the Air to be able to work and multiply therefore spoiling your food. to be able to avoid this one as to check what is the spoilage exactly and know from which microorganism it is coming then researching the water activity lvel that this microorganism works at and just controlling the moisture to be less than that number
What else can I help you with?
What is the effect of moisture in the substation grounding?
Soil moisture typically enhances the effect of substation grounding by making the soil more electrically conductive. Soil moisture dissolves minerals, creating an electrolyte, or conductive medium. Substation grounding systems often employ the use of a grounding well, which is a casing that is driven into the aquifer, for this reason.
Effect of moisture on thermostatic expansion valve?
None, a TXV operates by it's sensing bulb sensing superheat of the suction line as it exits the evaporator coil.
Does wood or concrete absorb moisture better?
wood absorbs moisture better
Maximum bulking in sand and in what moisture content?
The maximum bulking of sand is in 13% to 14% moisture content. It's likely to be 13.8% moisture content.
How does the moisture affect the strength values of concrete?
the moisture of concrete is main strength for reinforced concrete structure
Why red beans and flour does not spoil easily?
Spoilage organisms need moisture to grow. If stored properly, dry foods - like dried beans and flour - don't have the moisture that will support microbial growth.
Why spoilage of pulses and grains is not that usual?
Pulses and grains have low moisture content, which makes them less prone to spoilage compared to fruits or vegetables. Additionally, their hard outer shells act as a protective barrier against microbial growth. Proper storage in a cool, dry place also helps prevent spoilage.
What is microbial loading?
Microbial loading refers to the amount of microorganisms present in a given environment, such as air, water, or surfaces. It is a measure of microbial contamination and can be quantified by assessing the concentration or number of viable microorganisms in a sample. High microbial loading can increase the risk of infection or spoilage.
Microbial spoilage of cereals and cereal products?
Rice can go rancid of uncooked if moisture gets into the rice. There are also sometimes meal worms and the like that are found in rice. Cooked rice can mold after awhile even if refrigerated. It is best to use cooked rice immediately.
Why does refrigeration keep things from spoiling?
Most spoilage organisms grow rapidly at warm temperatures. A refrigerator keeps food cold and slows the microbial growth process. So spoilage is delayed and not completely prevented. If the food is frozen, spoilage organisms will not grow.
How does thawing frozen food make it susceptible to microbial food spoilage?
leaves it out in the big bad world unprotected you know
What is Intermediate moisture food?
intermediate moisture food can be defined as the which foods have the water activity of .6 to .9......they are known as intermediate moisture food......these foods are largely protected against microbial spoilage..:)
What are the objective of drying?
The objectives of drying are to remove moisture from materials, prevent microbial growth and spoilage, enhance shelf life, improve quality by preserving nutrients and flavor, reduce weight and volume for storage and transportation efficiency, and create a stable form for further processing.
Why don't unsalted crackers spoil?
Crackers are dry. Spoilage requires moisture.
Example of scope and limitation in food spoilage?
Food spoilage is the deterioration in the color, flavor, odor, or consistency of a food product. Food can deteriorate as a result of 2 things: the growth of microorganisms, and/or the action of enzymes
What is the effect of curing and salting food have microbes?
Curing and salting food create an inhospitable environment for many microbes by reducing moisture content and increasing salt concentration, which inhibits microbial growth and reproduction. This preservation method enhances food safety by preventing spoilage and pathogenic bacteria. Additionally, certain beneficial bacteria may thrive during the curing process, contributing to flavor development while suppressing harmful organisms. Overall, curing and salting effectively extend the shelf life of food by controlling microbial activity.
What is free moisture?
Free moisture refers to water in a product that is not bound to the product's structure and can be easily removed by applying heat or other drying methods. It is typically found in foods, pharmaceuticals, and other products where water content can impact quality and stability. Monitoring and controlling free moisture levels is important in industries such as food processing to prevent microbial growth, spoilage, and degradation of product quality.
