طرق حفظ الأطعمة وما هي الآثار السلبية للتخزين الخاطئ للأطعمة ؟
طرق حفظ الأطعمة وما هي الآثار السلبية للتخزين الخاطئ للأطعمة، نقدمها لكم في معلومة لك بشكل تفصيلي، فأثناء قيامنا بتخزين الطعام الذي اشتريناه في الثلاجة لا ننسى أبدًا أن المواد الغذائية التي تدخل أولاً إلى ثلاجاتنا أو أماكن حفظ الطعام الذي يجب استخدامه أولاً، وذلك من خلال تطبيق هذه القاعدة في منزلنا، حيث يمكننا منع التلف في طعامنا نوعًا ما، وتقليل الطعام الذي نتخلص منه وبالتالي حماية اقتصادنا المنزلي.
محتويات المقالة
طرق حفظ الأطعمة وما هي الآثار السلبية للتخزين الخاطئ للأطعمة
يتم حفظ الأطعمة وفقًا لخصائصها الهيكلية وظروف البيئة التي يتم تخزينها فيها ، فإنها تبدأ في التدهور. وقد يتلف الطعام بمرور الوقت فيزيائيًا أو كيميائيًا حيويًا أو ميكروبيولوجيًا، ويختلف تخزين الأطعمة حسب الخصائص التركيبية للأغذية. تحدد العناصر الغذائية مثل البروتين والكربوهيدرات والدهون في بنية الطعام والماء طريقة تخزين الطعام. من الناحية الميكروبية ، مع زيادة كمية الماء في الطعام ، ستصبح حياة الطعام أقصر وسيكون الطعام أطول مع انخفاض كمية الماء. من الناحية الكيميائية ، مع زيادة كمية الدهون ، سيزداد خطر الأكسدة ، وسيبدأ الطعام في الشعور بالمرارة عندما يتلامس الزيت مع الأكسجين.
طرق حفظ الأطعمة
- التخزين في بيئة خالية من الأكسجين
- التخزين بالملح
- التخزين بالتجفيف
- التخزين عن طريق إضافة إضافات
- التخزين بالإشعاع
- التخزين بالتبخير
- الحماية تحت الغاز
- التخزين عن طريق إضافة السكر
- الحماية بالمعالجة الحرارية (البسترة ، التعقيم)
- التخزين المبرد
- الحفظ بالتبريد
![طرق حفظ الأطعمة وما هي الآثار السلبية للتخزين الخاطئ للأطعمة ؟](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_1280,h_720/http://ma3lomalk.com/wp-content/uploads/2020/12/طرق-حفظ-الأطعمة-وما-هي-الآثار-السلبية-للتخزين-الخاطئ-للأطعمة-؟-2-موقع-معلومة-لك.jpg)
الزوار شاهدوا
السعرات الحرارية والقيمة الغذائية في الترمس
التخزين بالتجفيف
تسمى عملية إزالة الماء الذي تحتاجه الكائنات الحية الدقيقة للبقاء على قيد الحياة والتكاثر من الغذاء بالتجفيف. يمكن إجراء التجفيف بشكل طبيعي تحت أشعة الشمس أو في أفران التجفيف التي تعمل بتقنيات مختلفة. بينما يتم قتل الكائنات الحية الدقيقة نتيجة لزيادة درجة حرارة المواد الغذائية أثناء عملية التجفيف ، يتم إزالة الماء ، الذي يعد مصدر الحياة بين الكائنات الحية الدقيقة التي لا تزال موجودة ، من الطعام. وبالتالي ، من خلال عملية التجفيف ، يتم قتل بعض الكائنات الحية الدقيقة وإزالة المياه التي تحتاجها لمواصلة حياتها.
تجفيف الأطعمة المطبقة ؛ يمكن إعطاء الفواكه والخضروات المجففة مثل التين المجفف والزبيب والباذنجان المجفف والطماطم المجففة كأمثلة.
التخزين بالملح
طريقة التمليح هي طريقة تسمح بإزالة الماء الموجود في بنية الطعام، كما هو الحال في عملية التجفيف، في طريقة التمليح ، على عكس طريقة التجفيف ، تتم إزالة الماء الموجود في بنية الطعام من الطعام ، بينما يحل الملح محل الماء. بمعنى آخر ، يتم استبدال الماء الموجود في الطعام بالملح. العديد من الكائنات الحية الدقيقة التي تضر بصحة الإنسان لا تحب الملح والأطعمة المالحة ولا يمكنها العيش في الأطعمة التي تحتوي على كميات عالية من الملح. بهذه الطريقة ، يتم إطالة عمر الأطعمة المملحة. أغذية مملحة ومن الأمثلة على ذلك المنتجات المخللة مثل لحم الخنزير المقدد والأسماك المملحة والزيتون والمخللات.
تخزين وحفظ الطعام في المنزل
- عند تخزين البقوليات ، ضعها أولاً في مرطبانات زجاجية وأضف بعض الملح الصخري إلى البرطمان. سيساعدك الملح الصخري في الحفاظ على سلامة شحناتك لفترة طويلة.
- كاندي تي عوز الخ. أولًا ، ضع ورق النشاف في قاع البرطمان أو العلبة للحفاظ على الأطعمة من الرطوبة. ثم املأها بطعامك وأبقها مغلقة.
- للحفاظ على الأعشاب مثل النعناع الطازج والشبت والريحان سليمة ، يمكنك تقطيعها جيدًا ولفها في رقائق معدنية في أجزاء وتجميدها في الفريزر العميق. غلفي البقدونس في منشفة ورقية قبل وضعها في الثلاجة. بهذه الطريقة ، يبقى البقدونس طازجًا لفترة أطول.
- لا يكفي حفظ النقانق في مكان بارد لمنع العفن. إنها مغطاة بالعفن الأبيض في الوقت المناسب. لمنع ذلك ، امسحي قمم النقانق من وقت لآخر بقطع ليمونة إلى نصفين. الأحماض في التركيب الطبيعي للليمون تقتل البكتيريا والعفن على السجق.
- لا تقم أبدًا بتخزين الموز الذي اشتريته في الثلاجة. الموز فاكهة لا تحب البيئات الرطبة والباردة. يغمق بشكل أسرع في البيئات الرطبة والباردة. درجة حرارة التخزين المثالية للموز هي درجة حرارة الغرفة.
- للحفاظ على الليمون الذي قطعته قبل أن يجف ؛ انشر ملعقة صغيرة من مسحوق السكر على طبق الشاي جيدًا وضع الجانب المقطوع من الليمون على طبق السكر واحتفظ به في الثلاجة. لمدة أسبوع على الأقل سيقف الليمون قبل أن يجف.
- يجب تخزين الفطر في الثلاجة أو في كيس ورقي أو لفه بمواد تحافظ على الرطوبة مثل المناشف الورقية. إذا تم تخزين الفلين في كيس بلاستيكي ، فسوف يتعرق ويتعفن في وقت قصير.
- لمنع البطاطس والبصل من الإنبات ؛ احتفظ بها بطريقة جيدة التهوية بالتأكيد. تنبت البطاطس والبصل ، اللذان يوضعان في كيس محكم الإغلاق وربطهما ، في وقت قصير.
- حتى لا تصاب بالعدوى أثناء تخزين الدقيق والبقوليات ؛ احتفظ بها في عبوات زجاجية. إذا وضعت 3-4 أوراق غار في كل وعاء زجاجي ، فسوف تمنعهم من الإصابة.
- من أجل منع البيض من التلف ، يجب تخزين الجزء المدبب من البيض في مبيض الثلاجة. بهذه الطريقة ، نظرًا لأن الصفار لن يتحرك ، يمكن تخزين البيضة في الثلاجة لمدة 10 إلى 15 يومًا.
- من الضروري تخزين الطعام في عبوات زجاجية قدر الإمكان. المواد البلاستيكية مثل عبوات الآيس كريم أو الزبادي غير صحية للغاية. أيضا ، الآيس كريم ، الزبادي ، إلخ. تواريخ انتهاء الصلاحية المكتوبة على الطعام هي أيضًا تواريخ انتهاء صلاحية الحاوية. من المهم أيضًا الحفاظ على الحليب الذي نستهلكه بشكل متكرر وفي الظروف المناسبة. يحتوي الحليب على كمية عالية من فيتامين B2 الذي يفقد في ضوء الشمس. بمعنى آخر ، يجب تخزين الحليب في عبوات لا تتعرض لأشعة الشمس وفي علب خاصة بها في الثلاجة.
وما هي الآثار السلبية للتخزين الخاطئ للأطعمة ؟
لاشك أن التخزين غير الجيد للأغذية قد يسبب التسمم الغذائي والتلوث، إضافة إلى ذلك فإن التأثير على العناصر الغذائية في الأطعمة وتقليل جودتها، فيما يلي نتعرف على الآثار السلبية للتخزين الخاطئ للأطعمة ؟
- يمكن أن يؤدي التخزين الغير سليم لتراكم البكتيريا العنقودية التي قد تسبب الأمراض والسموم عند تناولها.
- قد يصاب الانسان بتسمم غذائي بـ”السالمونيلا” أيضًا بسبب الاستخدام غير الكافي لتخزين الطعام، والذي يمكن أن يصيب اللحوم والدواجن.
- حفظ الطعام في درجة حرارة منخفضة قد يسبب العثيان والقئ وآلام المعدة.
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