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Desafío: Conservación de Alimentos

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Desafío: Conservación de Alimentos

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¿Sabes conservar bien los alimentos?

Created by

DANIEL PÉREZ ALONSO
DANIEL PÉREZ ALONSO
Spain

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Desafío: Conservación de Alimentos
 

Desafío: Conservación de AlimentosOnline version

¿Sabes conservar bien los alimentos?

by DANIEL PÉREZ ALONSO
1

Congelar a -18 °C o menos para retrasar el crecimiento microbiano.

2

Es recomendable revisar la fecha de caducidad y consumir o desechar según esa fecha.

3

Deshidratar o secar los alimentos reduce la humedad y previene microorganismos.

4

Cocinar a baja temperatura durante muy poco tiempo garantiza la misma seguridad que cocinados a alta temperatura.

5

Congelar alimentos mata todas las bacterias y hongos de forma instantánea.

6

Refrigerar los perecederos a 4 °C o menos.

7

Después de la fecha de caducidad, los alimentos siempre son inseguros para consumir.

8

Envasar al vacío puede prolongar la vida útil al reducir el contacto con el aire.

9

Secar al sol sin controles de temperatura y higiene es una técnica de deshidratación segura.

10

Envasar al vacío elimina la necesidad de refrigeración para mantener la seguridad de los alimentos.

11

El envase de metal tiene la ventaja de ser reciclable

12

El envase de plástico tiene menor coste

13

El inconveniente del envase de vidrio es la fragilidad

14

La madera se usa como embalaje primario

15

Las latas y legumbres se almacenan de 0-15ºC

16

Tienen fecha de consumo preferente productos muy perecederos

17

A -10ºC se paran todas las reacciones enzimáticas

18

A -4ºC/-7ºC se inhibe la proliferación de microorganismos patógenos para la salud

19

La liofilización de los alimentos conlleva un proceso de sublimación del agua

20

La liofilización involucra calor

 
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