Pengaruh pendinginan terhadap bahan

Pengaruh pendinginan terhadap bahan pangan diantaranya penurunan suhu akan mengakibatkan penurunan proses kimia, proses mikrobiologi, proses biokimia yang berhubungan dengan kerusakan atau pembusukan. Pada suhu dibawah 00C air akan membeku dan terpisah dari larutan membentuk es. Pengaruh pembekuan pada jaringan tergantung pada kadar air dan komposisi sel. Pengaruh pembekuan pada suhu -120C belum dapat diketahui secara pasti, oleh sebab itu penyimpanan makanan beku pada suhu dibawah 180C akan mencegah kerusakan mikrobiologis.

Results (English) 1:

Influence of cooling towards groceries include a decrease in temperature will result in a decrease in the chemical process, process, process biochemistry microbiology related damage or decay. At temperatures below the water will freeze and 00 c is separated from the aqueous solution to form ice. Influence of freezing on the network depending on the water content and composition of cells. The influence of freezing at a temperature of-120C is not yet known definitively, so frozen food storage at temperatures below 500 litres will prevent breakage to 180 c.

Results (English) 2:

A cooling influence on foodstuffs such drop in temperature would result in a decrease in chemical processes, microbiological processes, biochemical processes associated with damage or decay. At temperatures below 00C water will freeze and form ice separated from the solution. Effect of freezing on the network depending on the water content and composition of the cell. Effect of freezing at -120C temperature can not be known with certainty, and therefore frozen food storage at a temperature below 180C will prevent microbiological damage.