Lowering the water activity means reducing the water

Home-Entertainment Culture Politics Gulf Chronicle News Sports Weather Outside the Gulf Webcamere Ads Categories Philately and Numismatics The angle of the legality Gulf Food Music from the Gulf RI ... let's get in the game! All tactical mind-LIB (e) RI Technology Contact
One of the most typical products of our Gulf of Gaeta is the oil, which is used in various preservation of fruits ways, both cooked to flavor sauces and dishes varied, raw, perhaps seasoned with spices, herbs and wild fennel. One of the main ways to keep the olives from Gaeta is the brine, which allows preservation of fruits you to keep them for a relatively long time. Once removed from the brine and rinse the olives are consumed. But how do they keep the olives submerged in water for so long? At the basis of this preservation preservation of fruits technique there is the action of the salt. The sodium chloride, or the common salt that is in the brine, plays a dual effect that allows the preservation not only of our olives but also of many other products: It lowers the water activity aw; Inhibitory effect of sodium.
Lowering the water activity means reducing the water "free" available for the growth of bacteria, which degrade the product. And 'as if the salt "took away" the water and micro-organisms (which have absolutely no need to grow) they were not the amount of water needed to survive; in this way the brine becomes a very unfriendly environment for the majority preservation of fruits of bacteria, only some (such halophilic) are able to live in such conditions. preservation of fruits The sodium salt which is also, is an ion which itself carries antibacterial effect by inhibiting the growth and development of microorganisms. The brine, however, must contain the right quantity of salt because its excess preservation of fruits would cause degradation also of the product; the salt is in fact able to "break" physically foods if in too high quantities, including preservation of fruits olives. In more products in brine as well know ranging thoroughly rinsed before consumption, it will also be seen that sodium antibacterial, but as is well known is not a panacea even for us! Related article http://www.gazzettinodelgolfo.it/loliva-of-gaeta/#.UjGZzaYazCQ
You may also be interested in: Goodness from the Gulf, a baking dish of octopus and mussels Mozzarella and dioxin preservation of fruits GolfoFood: Honey, between myth and science Gulf food, between "chemical" and tradition of Wines "home": the Cesanese Piglio
View of Monte Orlando and bell Gaeta, live webcam at Lido Serapis preservation of fruits in collaboration with Proloco Gaeta Overview west side / serapo preservation of fruits courtesy of B & B Un Letto a Gaeta Gaeta, weather Webcam provided by Copacabana Beach Formia, weather Webcam provided by Weather Liri Sperlonga beach westerly weather provided by Weather webcam Liri