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Variables de Control en Alimentos

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Variables de control

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Colombia

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Variables de Control en Alimentos
 

Variables de Control en AlimentosOnline version

Variables de control

by anamariaramos.sena@gmail.com
1

El contenido de agua (aw) afecta la conservación y el crecimiento microbiano.

2

La temperatura de almacenamiento debe ser controlada para evitar proliferación microbiana.

3

La temperatura de almacenamiento puede variar sin afectar la calidad.

4

El tiempo de cocción influye en la seguridad y la textura del alimento.

5

La temperatura es una variable de control fundamental para inactivar microorganismos.

6

El contenido de oxígeno no influye en las reacciones de oxidación de grasas.

7

El pH influye en la estabilidad de enzimas y pigmentos durante el procesamiento.

8

El tiempo de cocción no influye en la inocuidad alimentaria.

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