Panganan beku

Nglereni tuna beku kanthi nggunakake bandaw ing pasar iwak Tsukiji ing Tokyo, Jepang (2002)

Panganan beku ngreksa saka wektu disiyapake nganti dipangan. Wiwit jaman biyen, petani, nelayan, lan trapper ngreksa pari-parian lan ngasilake ing bangunan sing ora digawe panas nalika musim salju. ^[1] Panganan beku nyebabake proses dekomposisi kanthi nggawe kelembapan residual dadi es, nyandhet tuwuhing spesies bakteri. Ing industri komoditas panganan, ana rong proses: mekanik lan cryogenik (utawa pembekuan flash ). Kinetika beku penting kanggo njaga kualitas lan tekstur panganan. Pembekuan luwih cepet ngasilake kristal es sing luwih cilik lan njaga struktur seluler. Pembekuan cryogenik minangka teknologi pembekuan paling cepet sing kasedhiya amarga suhu nitrogen cair sing kurang sithik −196 °C (−320 °F) . ^[2]

Nglindhungi panganan ing pawon domestik sajrone modern bisa digunakake kanthi nggunakake beku rumah tangga. Saran sing ditampa kanggo wong liya yaiku beku panganan nalika tuku. Inisiatif dening klompok supermarket ing taun 2012 (didhukung dening Program Aksi Limbah & Sumber Daya Inggris ) nyengkuyung beku panganan "secepat mungkin nganti" panggunaan miturut "tanggal produk. Badan Standar Pangan dilaporake nyengkuyung pangowahan kasebut, yen panganan wis disimpen kanthi bener nganti saiki

. ^[3]

Pengawet[besut | besut sumber]

Produk beku ora mbutuhake bahan pengawet tambahan amarga mikroorganisme ora tuwuh yen suhu panganan ing sangisore −9.5 °C (15 °F), sing cukup kanggo nyegah rusak pangan. Pelestarian panganan jangka panjang bisa uga disimpen ing suhu sing luwih sithik. Carboxymethylcellulose (CMC), penstabil sing ora duwe rasa lan ora ana ambu, biasane ditambahake ing panganan beku amarga ora bisa nyuda kualitas produk. ^[4]

Pembekuan panganan alami (nggunakake frosts mangsa) wis digunakake dening populasi ing iklim sing adhem nganti pirang-pirang atus taun kepungkur.

Cathetan[besut | besut sumber]

↑ Tressler, Evers. The Freezing Preservation of Foods pp. 213-217
↑ Sun, Da-Wen (2001). Advances in food refrigeration. Leatherhead Food Research Association Publishing. p.318. (Cryogenic refrigeration)
↑ Smithers, Rebecca (February 10, 2012). "Sainsbury's changes food freezing advice in bid to cut food waste". The Guardian. Dibukak ing February 10, 2012. Long-standing advice to consumers to freeze food on the day of purchase is to be changed by a leading supermarket chain, as part of a national initiative to further reduce food waste. [...] instead advise customers to freeze food as soon as possible up to the product's 'use by' date. The initiative is backed by the government's waste advisory body, the Waste and Resources Action Programme (Wrap) [...] Bob Martin, food safety expert at the Food Standards Agency, said: "Freezing after the day of purchase shouldn't pose a food safety risk as long as food has been stored in accordance with any instructions provided. [...]"
↑ Arsdel, Michael, Robert. Quality and Stability of Frozen Foods: TIme-Temperature Tolerance and its Significance. pp. 67-69

[1] Tressler, Evers. The Freezing Preservation of Foods pp. 213-217

[2] Sun, Da-Wen (2001). Advances in food refrigeration. Leatherhead Food Research Association Publishing. p.318. (Cryogenic refrigeration)

[guardian_changes_food_freezing_advice-3] Smithers, Rebecca (February 10, 2012). "Sainsbury's changes food freezing advice in bid to cut food waste". The Guardian. Dibukak ing February 10, 2012. Long-standing advice to consumers to freeze food on the day of purchase is to be changed by a leading supermarket chain, as part of a national initiative to further reduce food waste. [...] instead advise customers to freeze food as soon as possible up to the product's 'use by' date. The initiative is backed by the government's waste advisory body, the Waste and Resources Action Programme (Wrap) [...] Bob Martin, food safety expert at the Food Standards Agency, said: "Freezing after the day of purchase shouldn't pose a food safety risk as long as food has been stored in accordance with any instructions provided. [...]"

[4] Arsdel, Michael, Robert. Quality and Stability of Frozen Foods: TIme-Temperature Tolerance and its Significance. pp. 67-69

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