FFT LEC unit 2

• Changes in appearance, taste, texture, and/or odor that all affect eating quality

  FOOD SPOILAGE
• The agents of deterioration or spoilage may be classified into physical, chemical and biological factors

  FOOD SPOILAGE
• Range of 41 degrees F to 135 degrees F


  Temperature Danger Zone (TDZ)
• Where all food handling should be minimized

  Temperature Danger Zone (TDZ)
• Water activity of distilled water

  1
• Water activity of tap water

  0.99
• Water activity of milk and juice

  0.97
• Water activity of crackers

  0.3
• Food - Protein and carbohydrates


  FATTOM
• Acid - pH level of 4.6 to 7.0


  FATTOM
• Time - Longer time in TDZ (>4hrs)


  FATTOM
• Temperature - Between 41 degree F and 135 degree F (5 degree C and 57 degree C)


  FATTOM
• Oxygen - Most are aerobic


  FATTOM
• Moisture - aw= 0.97 - 0.99 or > 0.85


  FATTOM
• pH value of calamansi

  2-2.8
• pH value of pineapple

  3.6
• pH value of papaya

  5