THE SPOILAGE SYSTEM
Biodeterioration is the result of numerous interacting spoilage agents.
The factors which primary contribute to biodeterioration (including mould growth) are moisture, temperature and pests. Moulds can grow over a wide range of temperatures and, in general the rate of mould growth will decrease with decreasing temperature and available water. In grains, moulds utilize inter-granular water vapor (free water). For a given moisture content, different grains afford a variety of water activities and, consequently, support different rates and type of mould growth. Typical water activities which are necessary for mould growth range from 0.65 to 0.97; the water activity, and the propensity for mould growth increases with temperature. Maize, for example, can be relatively safely stored for one year at a moisture level of 14 per cent and a temperature of 10°C. However, the same maize stored at 30°C will be substantially damaged by moulds within two months
THE SPOILAGE SYSTEMBiodeterioration is the result of numerous interacting spoilage agents.The factors which primary contribute to biodeterioration (including mould growth) are moisture, temperature and pests. Moulds can grow over a wide range of temperatures and, in general the rate of mould growth will decrease with decreasing temperature and available water. In grains, moulds utilize inter-granular water vapor (free water). For a given moisture content, different grains afford a variety of water activities and, consequently, support different rates and type of mould growth. Typical water activities which are necessary for mould growth range from 0.65 to 0.97; the water activity, and the propensity for mould growth increases with temperature. Maize, for example, can be relatively safely stored for one year at a moisture level of 14 per cent and a temperature of 10°C. However, the same maize stored at 30°C will be substantially damaged by moulds within two months
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