{"id":127,"date":"2021-03-17T02:22:37","date_gmt":"2021-03-17T02:22:37","guid":{"rendered":"https:\/\/demo.casethemes.net\/organio\/?p=127"},"modified":"2022-09-17T15:26:19","modified_gmt":"2022-09-17T15:26:19","slug":"factors-affecting-food","status":"publish","type":"post","link":"https:\/\/litmusfoodanalytics.com\/index.php\/2021\/03\/17\/factors-affecting-food\/","title":{"rendered":"Factors Affecting Food Quality"},"content":{"rendered":"<h2><strong>Factors That Affect Food Storage:<\/strong><\/h2>\n<p><strong>Temperature:<\/strong>\u00a0The temperature at which food is stored is very critical to shelf life. Cooked food needs to be above 65 degrees celsius to maintain its life, every 10 degrees change will affect the food. In case of cold storage place in 0-5 Degrees<\/p>\n<p><strong>Moisture:<\/strong>\u00a0It is recommended to remove moisture when storing foods. For long-term storage, foods should have a 10% or less moisture content.<\/p>\n<p><strong>Oxygen:<\/strong>\u00a0Foods store best when oxygen-free. Removing oxygen will prevent oxidation of compounds in foods. Ways to remove oxygen:<\/p>\n<ul>\n<li>Displacing oxygen \u2013 Purge air from product with an inert gas (nitrogen). Dry ice is often used giving off carbon dioxide gas which displaces oxygen.<\/li>\n<li>Oxygen absorber \u2013 Air contains about 78% nitrogen and 21% oxygen, leaving about 1% for the other gasses. If the oxygen is absorbed, what remains is 99% pure nitrogen in a partial vacuum.<\/li>\n<\/ul>\n<p><strong>Light:<\/strong>\u00a0Light, a form of energy that can degrade the food value of foods. Store food in dark areas.<\/p>\n<p><strong>pH:\u00a0<\/strong>The acidity of food plays an important role in shelf life. Food products spoilage will automatically change the ph of the food and make it more susceptible for microbial groeth<\/p>\n<p><strong>Container:<\/strong>\u00a0Store foods in food-grade plastic, metal, or glass containers indicating that the container does not contain chemicals that could be transferred to food and harmful to your health. For best storage life, use containers with a hermetic (air tight) seal. Containers with air tight seals are:<\/p>\n<p><strong>Warning<\/strong>\u00a0\u2013 Botulism poisoning may result if moist products are stored in packaging that reduces oxygen. When stored in airtight containers with oxygen absorbers, products must be dry (about 10% or less moisture content).<\/p>\n<p><strong>Infestation:<\/strong>\u00a0Several common insects infest home-stored dried foods.\u00a0\u00a0 To control with cold treatment, put infested items in a deep freeze (0 degrees) for three to four days which will kill any live insects, larva and eggs.<\/p>\n<p><strong>Shelf date<\/strong>\u00a0is the \u201cbest if used by\u201d date means that you are getting most of the original taste and nutrition. The \u201clife-sustaining shelf life\u201d date means the length of time that food is still edible<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We understand the importance of approaching each work integrally and believe in the power of simple and easy communication. Our purpose is to build solutions that remove barriers preventing people from doing their best work, and this is at the heart.<\/p>\n","protected":false},"author":1,"featured_media":9655,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[85],"tags":[],"class_list":["post-127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-products"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/litmusfoodanalytics.com\/wp-content\/uploads\/2021\/03\/testing1.jpg","_links":{"self":[{"href":"https:\/\/litmusfoodanalytics.com\/index.php\/wp-json\/wp\/v2\/posts\/127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/litmusfoodanalytics.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/litmusfoodanalytics.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/litmusfoodanalytics.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/litmusfoodanalytics.com\/index.php\/wp-json\/wp\/v2\/comments?post=127"}],"version-history":[{"count":4,"href":"https:\/\/litmusfoodanalytics.com\/index.php\/wp-json\/wp\/v2\/posts\/127\/revisions"}],"predecessor-version":[{"id":10869,"href":"https:\/\/litmusfoodanalytics.com\/index.php\/wp-json\/wp\/v2\/posts\/127\/revisions\/10869"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/litmusfoodanalytics.com\/index.php\/wp-json\/wp\/v2\/media\/9655"}],"wp:attachment":[{"href":"https:\/\/litmusfoodanalytics.com\/index.php\/wp-json\/wp\/v2\/media?parent=127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/litmusfoodanalytics.com\/index.php\/wp-json\/wp\/v2\/categories?post=127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/litmusfoodanalytics.com\/index.php\/wp-json\/wp\/v2\/tags?post=127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}