Adapt light in the Food Storage Inventory

Aug 6th, 2022
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How to adapt light in the Food Storage Inventory

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In this video tutorial, you'll learn how to set up a food supply that can sustain one person for a year, with items that can last up to 25 years if stored properly. The tutorial covers essential food and storage items to purchase, the best practices for storage, and where to source these items. Information from a seasoned consultant with decades of experience in food storage is shared to alleviate confusion. By the end, you'll have all necessary details, removing guesswork from the process. Additional resources, including spreadsheets and crucial information, will be available on the creator's website, linked in the description, so no need to take extensive notes during the video.

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The deleterious effects may be summarized as the oxidation of fats and oils, the formation of unpleasant off-flavors, losses of vitamins A, B,, C and the discoloration of pigments such as myoglobin in meats.
During food processing and preservation, various physical changes (e.g., melting, crystallization, glass transition) occur in food products, affecting their quality.
During food storage, chemical, biochemical and physical deteriorative reactions can occur that cause changes in food color, appearance, texture, and flavor, docHubly impacting the overall quality attributes and consumer acceptability of foods.
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. Always store raw food in sealed or covered containers at the bottom of the fridge.
The two major chemical changes which occur during the processing and storage of foods and lead to a deterioration in sensory quality are lipid oxidation and non-enzymatic browning. Chemical reactions are also responsible for changes in the colour and flavour of foods during processing and storage.
Substantial losses in carbohydrates may be encountered as a result of respiratory activity in extended storage at relatively high temperatures. Protein content is rarely affected, but protein availability is readily reduced even in low moisture foods unless they are protected from oxygen and stored at low temperatures.
All these factors may change during food storage and distribution. Lipid oxidation is one of the major spoilage reactions limiting the shelf life of foods. The unsaturated lipids in food can easily oxidize, resulting in alterations in smell, taste, texture, color and nutritional value.
Pulsed light (PL) is used for the rapid inactivation of microorganisms on food surfaces, equipment, and food packaging materials. The terms high-intensity broad spectrum pulsed light and pulsed white light are synonymous with PL.

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