The Product Maintenance care is a way of eating does not protect cassava crisps that. You can think

The Product Maintenance care is a way of eating does not protect cassava crisps that. You can think of packaging, special production techniques so that it takes longer and many other things. There are different types of conservation explained below step by step.
There are basically two ways to maintain cassava crisps health: Perform sterile, it can be done by heating cassava crisps or by radiation strict product packaging cassava crisps Heating takes place at a temperature of 60 or 140 degrees. The heating to 60 degrees is called cassava crisps pasteurization cassava crisps and heating to 140 degrees Celsius referred to as sterilization. The technique is widely used in dairy products. There is a big difference between the two heating methods. For pasteurizing the slain bacteria, but not spores cassava crisps to make them. To sterilized, and the bacteria cassava crisps and spores slain. So it is a better way, but obviously more expensive that way. Modern lighting techniques. This is done by gamma radiation. Gamma radiation has a higher energy cassava crisps than, eg UV radiation or X-rays. The ionizing power is less than alpha radiation. The products produced by radiation sterilized by irradiated. This is not bad, it is bad only if infected, so you can safely consume the product irradiated. Strictly by glass packaging jars, plastic cassava crisps and cans. Previously, jars sealed with lead but it was pretty big chance cassava crisps to walk on lead poisoning. Meanwhile we called weckfles. This is only a glass jar, but the environment in which the food is evacuated. There is only the air if you weckfles Opens. May present many bottles cassava crisps in circulation keeps. This Canned jar and stored cassava crisps foods can be stored for years, but it must be kept closed. cassava crisps Storage Method The most famous is the cooling or freezing. We speak cooling cassava crisps as between 4 and 7 degrees Celsius and Freezing temperature of less than -18 degrees. cassava crisps Micro-organisms are much less active at a lower temperature, so they can not multiply too quickly. On cooling, foods such as fish and meat are kept for a few days. Vegetables can be stored in cool several weeks. When freezing products can even be stored for years, it has often done in the freezer or a refrigerated warehouse. Incubation is a technique which is often used for flavor. cassava

crisps Is there a better way to care, but because the consumer appreciates the taste is still used. Products can be pickled in acid, salt, sugar and alcohol. The rolmops is an example of an acid-pickled products. cassava crisps Pieces are combined with pickled herring rollmops contains pickles. Pickling salt is also called brining. Still the method is widely used in ham, cheese, bacon and herring. The immersion in sugar also called candied. This happens especially with fruit. Less fruit sugars are in good condition with higher sugars. This can be accelerated by them to explain the sugar and by deliberate dehydration of a product. In the latter form the immersion in alcohol. A good example is the raisins. It raisins in brandy, or alcohol cassava crisps pickled raisins. This product is known to adults in society. Drying can be a natural or artificial process, the presence of water is reduced welcome. This can be done in many ways. You can just hang the product and let drain and expose the set, but you can also vacuum the area, so the product dries. A special way of drying freeze-drying, the water molecules are hereby associated with ice crystals. This is because at low temperatures. As a result, the already very dry. This method is mainly used in instant coffee and soup. Samples of the dried products: dry sausage, pepper, raisins and equipment for making. cassava crisps Smoking is really a special form of drying. You now only accelerates the process of product smoke hanging. Smoking is by eating the smoke from smoldering wood to hang. You can put fish and meat smoking, but have also provided a smoky flavor to the cheese, vegetables, tofu, salt and ingredient for drinks such as whiskey and equipment for making. There is a difference between hot and cold smoking. In cold smoking, slowly and may therefore time. It's about keeping food, but the products made available not necessarily cooked. The temperature here is because only around 30 degrees. Hot smoking occurs at a higher temperature and it is primarily used as the standard