Training Skills Direct
Instant Downloads - Worldwide, USA, Canada, Australia, United Kingdom · 241 itemsFood Preservation
Training Manual - Food Preservation (101 Pages)
Lesson 1 - Introduction to Microbiology
Section I. Agents Causing Food Spoilage
Definitions
Microorganisms
Early Developments in Microbiology
Classification of Organisms
Size Relationship
Bacteria Morphology and Physiology
Microorganisms Smaller Than Bacteria
Molds
Yeasts
Nutrition and Metabolism of Microorganisms
Enzymes
Section II. Microbial Growth
Cell Growth
Growth Curve
Factors Influencing Growth of Microorganism
Nutrition
Oxygen Requirements
Acidity and Alkalinity
Temperature
Effect of Heat
Effect of Cold
Moisture
Radiation
Inhibition or Destruction
Exercises
Solutions
Lesson 2 - Food Microbiology
Section I. Microbiology of Dairy Products
Diseases from Milk
Control of Milk-borne Diseases
Nonpathogenic Bacteria
Periodic Tests of Milk
Section II. Microbiology of Meats
Green Ring Discoloration
Ham Souring
Section III. Microbiology of Poultry and Shell Eggs
Microbiology of Poultry
Microbiology of Shell Eggs
Section IV. Microbiology of Waterfoods
Microbiology of Fish
Microbiology of Shellfish and Crustaceans
Section V. Microbiology of Fruits and Vegetables
Introduction to Fruits and Vegetables
Microbiology of Fruits
Microbiology of Vegetables
Microbiology of Canned Fruits and Vegetables
Exercises
Solutions
Lesson 3 - Food Preservation
Section I. Introduction to Preservation of Foods
Food Fit for Human Consumption
Food Spoilage - Microbial Action
Food Spoilage - Enzyme Action
Principles of Food Preservation
Section II. Methods of Preservation - Addition of Chemicals
Methods of Preservation
Preservatives
Preservation by Salt
Preservation by Sugar
Preservation by Sodium Nitrate and Sodium Nitrite
Preservation by Spices
Preservation by Vinegar
Preservation by Pickling and Fermentation
Section III. Methods of Preservation - Thermal Methods
Preservation by Smoking
Preservation by Drying
Example of Drying
Dehydrating Foods
Preservation by Chilling
Preservation by Freezing
Preservation by Canning
Freeze Dehydration
Preservation by Radiation
Section IV. Preservation of Fruits and Vegetables
Preservation of Fruits
Preservation of Vegetables
Acceptable Disinfection Procedures for Fruits and Vegetables
Section V. Food Additives
Requirements for Approval
Burden of Proof
Legitimate Uses
Illegal Uses
Section VI. Aseptic Storage System for Canning
Improved Preservation of Acid Fruits and Vegetables
Potential Use by the Canning Industry
Description of Processing and Storage System
Exercises
Solutions
This download is provided as a Windows Executable exe file. You can install the training course onto your Windows computer with full access from your Start menu. This training course is self opening so you do not need any additional software to view the contents. This download is compatible with all versions of Windows since Windows XP.