This topic is focused on problematenanig in food storage. This page will be desl with how can you save food in fridge, larder or boxes.
Everythink about cool storage
when you want save food in fridge so ideal teperature is almost 5ºC and in the freeze have to be least -15ºC. For caver vegetble is good use lockable case, because They didn’t lost humidity.
Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Importen thing is save meat,fish, ham and Meat products in paper,beacose evry food need breathe. This trend packed food to the plastic foil is big fault. When food is buy in supermarket and pick up to the plastic foil so than change temperature and food is steamy. This is reasen that lot of food is rotten.
Cool storage reduces respiratory activity and the degradation of enzymes; it reduces internal water loss and inhibits the growth of decay producing organisms, and in some foods such as fruits and root crops, it slows the production of ethylene, a naturally occurring ripening agent.
For loking for more information used this page: Food safety storage
How to buy froze or chilled food
When you arrive home, put chilled and frozen foods into the fridge or freezer immediately. Make sure foods stored in the freezer are frozen hard. Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again.
Everythink about dry storage
Lot of foods stand long time, for example: suger, pasta, canned, dry milk…etc. But another can’t stay long time, for example: flour, vegetables, fruits, packet of milk…etc. For changes is good follow FIFO ”firts in first out“ and tham you never forget old food in storage.
Keep storerooms cool, dry and well ventilated. Temperature will be move between 10°C.
Avoid storing foods in direct sunlight because sunlight causes oxidation and loss of the food’s nutritional value and quality. And tham is better blocked sunlight and use light bulb.
Insect and rat
The biggest problem in the dry storage is how can you save it againts vermin. You have to try doors and windows kept closed whenever possible.
And more rules you can find on this page
For more motivatin you can see this video:
Some edvice about How save Vegetable
In dry storage is guaranteed Good quality during 3-4 days per 10°C.
In cooler storage guaranteed Good quality during 8 weeks per 10°C.
The main principle is storing in low temperature and high humidity. From tubers you have to cat leaves.
Spinach, lettuce, is storaged for short time. Immediately after harvest, they must be stored in warehouses with a temperature of about 0 ° C and relative humidity around 90%.
Storing tomatoes depends on ripeness and climate.
Storing papper depend on storage, in cooler is 6 weeks and in dry storage is 1 week. An dtemperature between 0 – 2 °C.
Storing onion and garlic need relative humidity around 65. Onion have to be dry for long storaged.
People think that when you use cannig for fruit or vegetable you change and destroid all good things insite. This is big mistake. Why? Because you lost only 10-20% vitamins and slightly altered state.
For Cannig you can use almost everything! It is good because when you have high harvest you can saved like that.
methods of preservation
- Excretion of microbes from the environment
- Sterilization of food by killing microbes
- Conservation enrichment
Thank you for reading and I hope that you enjoyed!