Slide 1

(Food preservation) : . . . ... ... .

. . :) (Chilling temperatures) 7-5 15-10 . ) (Refrigerator temperatures): 7-0 .) (Freezer temperatures): 18- .32 : . 30 20- . . 27-3 . . .4 . ( ) . (freezer life) . . 5 . . . ( ) ( ). ( ) . . .

6

. . 120 140 8 . . . . 4 9 . . . .

10 . .

11 . . . . . 12 . - (ATP) .- . . . .

13 . 0/85 0/9 . . . .

14 : . Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT) t-Butylhydroxyquinoline (TBHQ) Propyl gallate (PG) . BHTBHT . .

15 * ( ) * * * . ...

16

: 500 . . . .

(c300 c450) ( ) . () (Benzo pyrene) . . .

controlled atmosphere packaging (CAP) MAP CAP . MAP . CAP ..25 * . .* 100-5 30-20 . CO2:1. pH2.

26 : . . : > >>>>>

27: . 40-30 .: ( ). ( ) . 10-2/5 . : . 0/75-2/5 .

28

29

****papaya= **** Mangoes=30

Shellfish******condiment=*******Cereal31