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Showing posts from May, 2021

What is the difference between chilling and freezing?

 What is the difference between chilling and freezing? Chilling: Chilling is a processing technique in which the temperature of a food is reduced and kept in temperature between -1 to 8 ℃. Freezing: A slow temperature drop occurs as ice crystals form within the food, freezing delays spoilage and keeps foods safe by preventing microorganisms from enzyme activity (-18℃). Chilling: Chilling simply means reducing the temperature at above freezing & below 15℃. Freezing: Freezing simply means cooling below it's freezing point. Chilling: It is used to reduce the rate of biochemical & microbiological changes hence to extend shelf life ( reduce growth but alive ). Freezing: Freezing causes death of 10% to 60% of the microbe population. Chilling: It causes minimal changes to sensory characteristics & nutritional properties of food. Freezing: It loss texture during freezing ice-crystals forms which cause adjacent cell walls to rupture, negligible chances to pigments flavor, &

Cooking Oils Smoking Point & Use.

 Cooking Oils Smoking Point & Use. Some fats & oils aren't suitable for deep frying. They frying. They includes vegetables oils that are high in polyunsaturated fatty acids, such as: Corn oil Safflower oil Rice bran oil Sunflower oil Sesame oil Soybean oil Grape seed oil Canola oil Cotton seed oil Using these oil for deep frying can result in large amount of oxidized fatty acid & harmful compounds. Avocado oil refined :  🔥520 ℃ High-temperature grilling, baking, sautéing, stir-frying, roasting, frying. Avocado oil unrefined virgin : 🔥480℃ Grilling, baking, sautéing, stir-frying, roasting, frying, searing. Sesame oil : 🔥350 ℃- 🔥400 ℃ Stir-frying, sautéing, for added flavor as a condiments.                                         Coconut oil refined :                                                                   🔥  450 ℃ High-temperature roasting, sautéing. Coconut oil unrefined virgin : 🔥350℃. Low-temperature baking & sautéing. Peanut oil refined : 🔥450 ℃.

Fermentation VS Rotting. What's the difference ?

Fermentation VS Rotting. What's the difference ? Fermentation : Food fermentation is defined as it is a conversion of sugar and other carbohydrates into alcohol or organic acid & carbon dioxide.  OR Fermentation refers to the metabolic process by which normal glucose or organic molecules converted into the alcohol, acid or gases in absence of oxygen. OR Fermentation is a controlled biological reaction by yeast which digests sugar & starch and outputs alcohol, carbon dioxide and vinegar. Rotting: Rotting is defined as it is uncontrolled process of decay caused by bacteria or fungal action.   Fermentation : Increase the shelf life of food. Fermentation is a biological reaction caused by yeast. Fermentation is a controlled process with beneficial organisms. Fermentation foods are a type of preservation of food that prevents spoilage from happening. Rotting : Rotting in fact kills the food. Rot is decay caused by bacterial action and not yeast. Rotting is all spoilage bacteria