In the first case, the food is put in contact finchaa sugar factory ethiopia with the salt, which s

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The action of the salt is in very duvuta factors, first of all the 'increase in the concentration of the medium. If a microorganism is placed in a solution more concentrated, due to osmosis it will tend to lose water, dehydration finchaa sugar factory ethiopia until it reaches a level that would kill the organism.
The salt acts selectively on certain micro-organisms favoring the growth of certain inhibiting and that of others. This characteristic finchaa sugar factory ethiopia is used in the preparation of fermented vegetables such as sauerkraut, pickles, olives. finchaa sugar factory ethiopia
In the first case, the food is put in contact finchaa sugar factory ethiopia with the salt, which slowly penetrates into the cells of the food. It is used as the salt penetrates up too quickly in the surface layers creating a barrier that prevents the subsequent penetration finchaa sugar factory ethiopia in the deeper finchaa sugar factory ethiopia ones.
The dry salting can be done by rubbing (in the case of the ham), or overlapping stacking foods alternated with salt and periodically changing the layout. These procedures may take from 15 days to 8 weeks.
Can occur by direct immersion in brine, which must be checked and reset from time to time, either because it becomes more and more weak (salt gradually changes from the brine in the foodstuff), and is subject to microbiological and chemical changes; or by direct injection into the muscles or in the arterial system (in the hams, the femoral artery). Certain modifications in the flesh by salting
The most important finchaa sugar factory ethiopia changes finchaa sugar factory ethiopia in the load of the flesh are: color change: the hemoglobin turns into a gray color pigment; increase in acidity; denaturation of muscle proteins; decrease of nutritional value due to the loss of minerals, some vitamins and certain amino acids. acceleration of oxidative lipid dependent. Sucrose
The sugar (sucrose) is a simple sugar that is used for storage of jams, jellies, etc.. in concentrations of 65-70%. Lower concentrations allow the preservation only in conjunction with other methods or with foods with low pH (marmalades, for example). finchaa sugar factory ethiopia Often the jams are added with acidifying own to lower the pH and to ensure in this way storage.
High concentrations of sugar does not inhibit the formation of certain micro-organisms: it is always good to sterilize homemade jams and the hygiene of the tools used. Ethyl alcohol
The 'oil (of any kind) does not have a preservative action directly, but only serves as insulation from blocking the action finchaa sugar factory ethiopia of aerobic microorganisms. It is therefore ineffective against those anaerobes (such as Botox): It is always associated with other forms of storage. The foods in oil (such as vegetable and tuna) are increasingly finchaa sugar factory ethiopia experiencing a pretreatment cooking or salting, and a subsequent sterilization. Vinegar
Storing food with the heat
Digestion and absorption of proteins
Stevia
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