Classification of foods Prestation | Stable or nonperishable food | Nonperishable food Storage | Semi-perishable or protected foods | Foods that spoil quickly (Perishable foods)

 Classification of foods

 

Perishability-based food classification

Perishability: the rate at which food spoils; certain foods have a longer shelf life than others.

•Based on how long they can be stored without being treated, foods can be divided into three categories.

´  While fresh fruits, vegetables, meat, fish, and milk will only keep for a short while, some commodities, like wheat, rice, and maize, can last for a long time without clearly deteriorating or spoiling.

Classification:

This means that the food processor divides all food into three main groups according to shelf life.

´  Foods that are non-perishable or relatively stable

´  Semi-perishable or protected foods

´  Foods that spoil quickly (Perishable foods)

Stable or nonperishable food

• Foods classified as stable are ones that, when properly maintained, will last up to three years and be suitable to consumers for a considerable amount of time. This group of foods includes legumes (copies, chickpeas, mush), sugar, and dry cereals (wheat, maize, rice, and barley).

       • Processed foods like spaghetti, breakfast cereals, and fat-free milk are all included in this category.

     Nonperishable food Storage

´  Nuts Food should be well dried in the sun or dryer and carefully cleaned, meaning it should be free of pebbles, husk, and other foreign materials, before being stored.

´  Foods need to be stored in hygienic containers with tight-fitting lids. Glass, plastic, aluminum, or tin can all be used to make containers. If there are big amounts, you can also use clay pots or gunny bags.

´  Non-perishable food items should be kept in a dry, cold, and dark place.

Semi-perishable or protected foods

There won't be any noticeable deterioration in SPF after a few weeks or even a month or two in storage.

• The environment's temperature and humidity have an impact on these meals' ability to last on the shelf.

• A reasonable amount of time without spoiling can be achieved by proper handling and storage.

• All cereal and pulse products such as wheat flour, vermicelli, pumpkin, roots and tubers, potatoes, onions, garlic and some fruits and vegetables such as citrus fruits, apples, and pumpkin are examples.

Semi perishable food storage

´  After removing any contaminants with a sieve, letting them cool and exposing them to the sun for a few hours, they should be stored in tightly-sealed bottles or other containers.

´    To avoid mold growth or sprouting, store produce, especially potatoes and onions, in a cold, dry, and airy environment.

´  It is ideal to hang them from the ceiling in a wire or plastic mesh basket or to store them in mesh containers that allow for air circulation.

Apples, oranges, and semi-ripe mangoes are among the fruits that keep well for a few weeks. To keep them from drying out, place them in a paper-lined basket. To survive, they require a cool atmosphere.

Foods that spoil quickly (Perishable foods)

In mild storage conditions, perishable products have a few-hour to a few-day shelf life. Fresh foods like milk, meat, fish, eggs, fruits, and vegetables are included in this category.

´ At room temperature, perishable foods such as milk and milk products, poultry, leafy vegetables, and cooked food can only be stored for a few hours or a day or two before going bad.

• Most perishable foods have a high protein content or are high in moisture and carbs.

• These foods store well under refrigeration, both at home and in commercial settings.

• These foods are preserved using specific techniques.   The environment's temperature, moisture content, and/or dryness all affect how quickly food spoils.

Perishable food storage

´ For long-term storage, flesh foods including fish, meat, and chicks must be maintained frozen at -600C in a deep freeze.

• The best location to store eggs is in a cool spot or in a refrigerator in an open space.

• During the winter, boiling milk can be stored at room temperature for six to twelve hours. Milk can keep for three to four days, or longer, in a refrigerator in a closed container.

• A vegetable's ability to preserve depends on its nature.

•Unless they are stored in the refrigerator for longer than a day or two, covered in a moist towel or inside a plastic bag, leafy greens wilt and degrade within minutes of purchase.