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Food preservation by combining several techniques
Preservation of foods by combination of several techniques
Currently, the increase in the duration of the conservation of food is often achieved by a combination of conservation techniques which, taken separately, do not produce a sufficient effect to prevent the growth of microorganisms or action of enzymes. This synergistic effect can be objectified and exploited in certain techniques of manufacture or storage of food.
Examples of combination of several techniques, we can cite: The combination pasteurization-refrigeration, salting-drying, drying-smoking, salting-smoking, air-cooling amended, etc..
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