Conservation technologies

Physics has something that makes me fall in love, I guess it's because it gets amazing things like these steel grains that keep coffee at the right temperature. The dilemma with hot drinks is always the same, if you serve them too hot to take time to cool down, you end up burning, and if you serve them at a temperature closer to that of consumption, it is more than likely that you will say goodbye and end up drinking it cold .

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How many times have we bought a product and asked the establishment to vacuum it? This usually happens especially in the deli, where whole pieces are sold with the possibility of taking the sliced ​​or resulting pieces well protected from the passage of time. This operation can be done on a regular basis at home, but it is not a very popular option, since it needs an important outlay that we are not always willing to make.

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You all know the sensation: suddenly we fall back on that package of food that one day we kept, and without knowing very well why it fell into oblivion. We know what we are going to find and we still open it, separating our faces in the hope that the disgust will be less, but no, there it is, maybe green, maybe white, surely rotten and inedible.

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Now that it squeezes the heat, the beer becomes more delicious if possible, especially when it is very cold. But there are few dangers that lurk our precious golden drink; if we entertain ourselves a lot by drinking it, its temperature will reach undesirable levels and it will lose its gas, thus becoming a liquid still golden, but with eschatological comparisons.

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Before you pounce on me for stating how rich canned fabada is. Let me clarify that it is only compared to other ready-made dishes. Half of my family is Asturian and the one my grandmother prepares is unsurpassed, but in my pantry there is always a can, in case I crave it.

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This week, on July 20, 40 years of the first lunar walk of a man, Neil Armstrong, and acts, activities, documentaries, news, reports, etc. are followed. and in Live to the Palate we are also interested in this event, but in its gastronomic aspect. Because the astronauts had to eat something.

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According to the Higher Council for Scientific Research (CSIC), rosemary and oregano can be two very good natural antioxidants for the preservation of packaged foods. It is not about putting a twig in each package, which would give it a good scent of course. It is that they have a large amount of chemical compounds, polyphenols, of natural origin that have a great antioxidant capacity.

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Didn't it ever happen to you that you open a can and suddenly anything happens and you don't finish it? Or do you open a coke for a combination and you have half left over? Do you feel angry that the gas goes away and with the crisis you don't like to throw anything away? If you feel identified with any of these questions, you would like to know that they have invented a system for opening cans that can be closed again.

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Scientific advances are allowing to find different non-thermal processes that achieve, without raising food temperatures, the elimination of pathogenic germs to improve conservation. New technologies in food preservation range from the application of high pressures, irradiation, ultrasound or the application of electromagnetic fields, among others.

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The new technologies in food allow us to enjoy high quality elaborated dishes at home, either for special occasions, such as in the coming Christmas meals, or to complement our daily menu with high-level recipes at a reasonable price . Fifth-range foods are equivalent to having a chef at home.

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Passive Security Systems are articles that have been integrating in fields such as sports or automotive for quite some time. Which is where we know them the most. Products such as the airbag, are able to protect us without us noticing. Well, we also have them in our kitchen, and although most of us worry a lot because the conditions of our kitchen are adequate to avoid food contamination, we often need help.

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In our increasingly common section about food additives, in which there is no talk about what are the pros and cons of each of these, today it is the turn of nitrates and nitrites that are closely linked to cure. For centuries, populations appreciated that there were salts that cured better than others, that is, products made with them were better preserved, gave less microbiological problems, and acquired characteristic reddish colors and aromas different from those of a dried meat.

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One of the objectives of the new food preservation technologies is that it is able to reduce harmful and harmful microorganisms without affecting the sensory quality of food. For example, the sterilization processes normally used tend to use very high temperatures and this affects the organoleptic quality of the product.

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One of the things that has worried most, since ancient times, humanity has been the preservation of food over time. Each culture developed systems that lengthen the health life of the products and from there arose the smoked, salted or pickled. Other methods have been the use of spices, which rather than lengthening contributed to disguise the state of the product by giving it special flavors.

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Freezing is an ideal means of conservation because the majority of the population has a freezer at home and therefore is available to many. This method allows food to be maintained for longer and if done correctly with characteristics very similar to those of the initial product.

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The food industry not only innovates by creating new products, different flavors or the "apparent" same food but with half the calories, this is only a small part. Much of the research is dedicated to developing New Food Conservation Technologies and that is why foods arrive with flavors, aromas, colors, nutritional components and better preserved characteristics, more similar to those of the fresh product and not a processed product.

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