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Samenvatting Microbiologie 1: H9 conservering $3.22
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Samenvatting Microbiologie 1: H9 conservering

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Samenvatting hoofdstuk 9: conservering Vak: Microbiologie 1

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  • January 9, 2022
  • 3
  • 2020/2021
  • Summary
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H9 Conservering = verduurzamen en in goede conditie bewaren van levensmiddelen,
beschermen tegen aantasting door bv. m.o. of chemische en fysische processen.

 Microbistatisch: vermeerdering remmen
 Microbicide: m.o. doden
o Desinfectie: reduceren tot het vrij is van m.o.
o Sterilisatie: Geheel vrij van m.o.

1) Technieken:
 Hitte
o Sterilisatie: 15-20 min. 120°C, atmosfeer overdruk 1,1
 Nadeel: Textuur en uitzicht veranderd, denaturatie eiwitten, smaak
verandering
o Pasteurisatie: 15-20 sec 72°C
 Kort verhitten zonder beschadiging
 Nadeel: niet alle m.o. dood
 Voordeel: Geen invloed smaak en uitzicht
 Hoge temp/ korte tijd (HTST)
o 15 sec 72°C
 Ultra hoge temp (UHT)
o 2 sec 138°C
 Bewaren: warme gerechten > 65°C
 Koelen (<7°C)
Vermeerdering m.o. onmogelijk
Wel bederf door pychrofiele en psychrotrofe m.o.
 Superkoeling: 0-3°C
 Dieptekoeling: -1,5°C
 Ontwikkeling psychrofiele zeer laag
o Diepvries
 Vermeerdering valt stil
 Aw verminderd
 Ontdooien
 Traag: ontkiemen van bacteriële sporen, vermeerdering
 Niet opnieuw invriezen
o Aw
 Drogen
 Aw verminderen
 M.o. niet dood, vermeerdering stopt
 Op droge plek bewaren -> anders schimmels en gisten
 Verschillende manieren:
o Natuurlijk
o Kunstmatig: hete lucht -> droogkamer
o Vriesdrogen: snel invriezen en in vacuümkamer
 Zouten (pekelen)
 Halofiele m.o. overleeft
 Zoeten
 Osmofiele m.o. overleeft

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