Spoilage of sugar and sugar products pdf

Posted on Tuesday, June 8, 2021 3:58:41 AM Posted by Archie C. - 08.06.2021 and pdf, english pdf 4 Comments

spoilage of sugar and sugar products pdf

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Microbiological Spoilage of High-Sugar Products

Need Assistance? Firstly we need to understand what sugar really is! Sugar is an organic compound in the form of carbohydrate. There are different types of sugar:. Sugar has a very long history in food preparation - we explore this fully in our ebook on Food Preserving. Sugar has been used extensively in the preservation of fruits such as apples and pears and in the production of a wide range of products such as jams and jellies, fruit juice and sweetened products such as condensed milk. Here's some information about the ebook.

Study online microcredential courses for a very low monthly fee -even just 1 month is OK. Watch this video developed by our staff:. Self-sufficiency and Alternative Living. Action of Sugar When sugar is added to foods it binds to the water in the foods reducing the amount of water that is available for the growth of microorganisms.

Like salt water also has an osmotic effect i. Different ways of using sugar to preserve foods are described fully in chapter 6. One way to use sugar is to desiccate fruits by drying them and then packing them with pure sugar. Fruits which are traditionally preserved through this method include ginger, cherries and the peel of citrus fruits.

Alternatively foods may be stored in a sugar syrup or cooked in sugar until they crystalise. To produce jams and marmalade, fruits are initially boiled to reduce the water content of fruit and to reduce contaminating microorganisms.

Sugar is then added to the fruit to prevent the regrowth of bacteria. Other food preservation techniques involve combining sugar with alcohol to enable the preservation of fruit in alcoholic spirits such as Brandy alcohol.

Sugar is also used with salt to preserve certain foods especially fish and meat. Sugar may either be added to salt to create a dry mixture which covers food or may be dissolved in a liquid to make a brine to surround the food. Adding sugar to a salty brine helps to confer a sweetness to meat and fish and also helps to reduce the harsh flavour of salt.

Considerations when using sugar in home preservation. While sugar can act as a preservative in a controlled water tight environment such as a sealed jar, sugar itself attracts moisture so where water is available e. The value of sugar in food preservation is dependent on the amount of sugar used and adding too little sugar to a food will still enable the development of microorganisms. This is seen in the production of jams and jellies where adding too little sugar promotes the growth of mold and yeast.

As with salt, adding too much sugar to food affects the health benefits of the food. Firstly sugar and sugary foods are a primary source of dental caries tooth decay.

In addition sugar provides us with empty calories- that is calories but no additional nutrients. An excess consumption of sugar is associated with obesity and conditions associated with obesity such as diabetes and heart disease.

Due to the health effects of sugar you may consider reducing the amount of sugar used in home food preservation but remember that any reduction in the sugar concentration of a product can make a food more susceptible to microorganisms. In addition, while the use of an artificial sweetener to replace sugar can help retain the taste of a product, artificial sweeteners do not have the same preservative action of sugar, this is why sugar free jams and marmalade must also be refrigerated to aid their preservation.

Call us on We have a friendly team of staff and enrolment advisors who can answer questions. Or email us info acsedu. More from ACS. Starting a Small Business. Food Preserving. Self Sufficiency II. Food Preparation. Food and Beverage Management. Self Sufficiency I. Directory to Hospitality and Tourism Courses.

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To browse Academia. Skip to main content. By using our site, you agree to our collection of information through the use of cookies. To learn more, view our Privacy Policy. Log In Sign Up. Download Free PDF. Spoilage of sugarcane juice- a problem in sugarcane industry International Journal of Agricultural Engineering ,

All food should be safe and free from contamination and spoilage at all points in its journey from its source until it reaches the consumers. However, food contamination is a serious public health problem in Ethiopia, resulting in foodborne diseases that affect many people every year. Hence, awareness of potential sources of food contamination is an important component of good nutrition and good health. In this study session we are going to concentrate on food contamination by microorganisms, chemicals and physical factors. Food may be contaminated by different microorganisms or by chemicals that can cause health problems for anyone who eats it.

Honey • ≤ 25% moisture • 70 – 80 % sugar • Sugars: glucose(mostly) & levulose • Ph: – • Chief spoilers.

Introduction to the Microbiology of Food

Fermentation is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using microorganisms. Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol. The science of fermentation is also known as zymology or zymurgy.

Whether by personal choice or due to special dietary needs, many people are looking for way to reduce their sugar intake. Commercially prepared food suitable for those on special meal plans can be costly due to slightly different production procedures. Preserving food at home can be a practical way to save money, even when reducing sugar, if fresh produce and the necessary equipment are available. Sugar is one form of carbohydrate in our diets.

However, sugars are not only used as sweeteners but have important technological functions in foods, providing texture, bulk, colour and acting as preservative agents.


  • High-sugar products, chocolate, sugar confectionery, liquid sugars, sugar syrup, and honey. Factors affecting inhibit spoilage and pathogenic bacteria. Unkepeti - 09.06.2021 at 04:21
  • The commercial sources of sucrose are sugar-cane and sugar-beet. Vitalicio Z. - 10.06.2021 at 12:03
  • PDF | The high-sugar products discussed in this chapter are referred to as chocolate, sugar confectionery (non-chocolate), liquid sugars, sugar syrups, | Find. Joe M. - 10.06.2021 at 21:31
  • 70 – 80 % sugar ≤ 25% moisture Sugars: glucose(mostly) & levulose pH: – Chief spoilers. Franck B. - 12.06.2021 at 05:20