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Microbial Analysis of Utensils Used by Food Vendors in Usenby Oghogho Ukponmwan Ifueko

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Format: Paperback
Number of Pages: 56
Publisher: Lap Lambert Academic Publishing GmbH & Company KG
Publication Date: May 29, 2015

This work xrays the procedure for isolating and characterizing microbes that are resident in utensils used by food vendors. It reveals whether the cleaning agents used by the food vendors is efficacious or not. This work is recommended for fresh men microbiology students as well as professionals. the process is simple and easy to follow. There are …More

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More Books by Oghogho Ukponmwan Ifueko

Title	Publish Date
	Processing and Preservation of Animal Products: Easy Notes	September 25, 2015
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Product Details

Publisher Name	Lap Lambert Academic Publishing GmbH & Company KG
Publisher's List Price	$41.00
Publication Date	May 29, 2015
Pages	56
Binding	Trade Paper
Product Dimensions	15.24cm (w) x 22.86cm (l) x 0.33cm (h)
Weight	0.095kg
Language	English

Comments

Physical classification of water

Hygroscopic water This is the water present in an air dry soil held tightly by soil solids at a suction pressure greater than 3.1 bar. This type of water cannot be removed by evapouration and roots of higher plants. Only microbial activities have been found to take place here.

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Drying oil in water emulsion

The drying curve varies according to the type of food and the kind of drier that is used, and also the way the food material also responds to temperature, humidity, air velocity and direction of air and thickness of food. Oil-in-water emulsion dries only quickly than water -in-oil emulsion. Case hardening is common with foods that contain dissolved sugars and other solutes in high temperature. As water leaves cells of the food, solutes are retained by cell membranes and air spaces in surface layers can act by capillary action whereby water caries solutes to the surface during drying and leaves them there. In some fruits, this can cause sticky sugary exudates on the surface, which shrinks and clogs pores leading to case hardening.................................................... Excerpts from the book, Basic principles of food processing and preservation: Easy notes by Ukponmwan, Ifueko. Get it from the online store www.morebooks.de https://www.morebooks.de/g...

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