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TABLE OF CONTENTS
1. THE METHOD OF PRESERVATION: ......................................................... 2
1.1. Traditional Techniques: ............................................................................ 2
1.2. Industrial/Modern Techniques ................................................................. 4
2. PRINCIPLE OF DRYING: ............................................................................. 9
3. DRIED FOODS: ........................................................................................... 10
4. DRYING METHODS: .................................................................................. 13
5. HOW ITS MADE BEEF JERKY? .............................................................. 17
5.1. Step 1: Slicing......................................................................................... 17
5.2. Step 2: Marinating .................................................................................. 18
5.3. Step 3: Preparing to dry .......................................................................... 19
5.4. Step 4: Putting the beef into the smokehouse ........................................ 20
5.5. Step 5: Making the pouch ....................................................................... 21
5.6. Step 6: Packaging ................................................................................... 22
6. FACTORS AFFECTING DRYING: ............................................................ 23
6.1. Speed for Drying Foods: ........................................................................ 23
6.2. Size of food the pieces: .......................................................................... 23
6.3. Temperature for drying foods: ............................................................... 23
6.4. Humidity: ................................................................................................ 24
6.5. Circulation of air: ................................................................................... 24


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1. THE METHOD OF PRESERVATION:
1.1. Traditional Techniques:
Techniques of food preservation available to the home chef, ranging from since
the dawn of agriculture up until the Industrial Revolution
Drying:
Drying is one of the most ancient food preservation techniques, which reduces
water concentration sufficiently to prevent bacterial growth.
Refrigeration:
Refrigeration preserve foods by slowing down the growth and reproduction of
micro-organisms and the action of enzymes that cause food to rot.
Freezing:
Freezing is also one of the most commonly used processes commercially and
domestically for preserving a very wide range of food including prepared food stuffs that
would not have required freezing in their unprepared state. For example, potato waffles
are stored in the freezer, but potatoes themselves require only a cool dark place to ensure
many months' storage. Cold stores provide large-volume, long-term storage for strategic
food stocks held in case of national emergency in many countries.
Salt:
Salting draws moisture from the meat through a process of osmosis. Meat
is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often
used to cure meat and contribute the characteristic pink color, as well as inhibition
of Clostridium botulinum. It was a main way of preservation in the medieval times.
Sugar:
Sugar is used to preserve fruits, either in an anti-microbial syrup with fruit such
as apples, pears, peaches, apricots, plums or in crystallized form where the preserved
material is cooked in sugar to the point of crystallisation and the resultant product is then
stored dry. This method is used for the skins of citrus fruit (candied
peel), angelica and ginger.
Smoking:
Smoking is used to lengthen the shelf life of perishable food items. This effect is
achieved by exposing the food to smoke from burning plant materials such as wood.
Most commonly subjected to this method of food preservation are meats and fish that
have undergonecuring. Fruits and vegetables like paprika, cheeses, spices, and
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ingredients for making drinks such as malt and tea leaves are also smoked, but mainly
for cooking or flavoring them. It is one of the oldest food preservation methods, which
probably arose after the development of cooking with fire.
Pickling:
Pickling is a method of preserving food in an edible anti-microbial liquid. Pickling
can be broadly categorized into two categories: chemical pickling and fermentation
pickling.
In chemical pickling, the food is placed in an edible liquid that inhibits or kills
bacteria and other micro-organisms. Typical pickling agents include brine (high
in salt), vinegar,alcohol, and vegetable oil, especially olive oil but also many other oils.
Many chemical pickling processes also involve heating or boiling so that the food being
preserved becomes saturated with the pickling agent. Common chemically pickled foods
include cucumbers, peppers, corned beef, herring, and eggs, as well as mixed vegetables
such as piccalilli.
In fermentation pickling, the food itself produces the preservation agent, typically
by a process that produces lactic acid. Fermented pickles
include sauerkraut, nukazuke, kimchi,surstrmming, and curtido. Some pickled
cucumbers are also fermented.
Lye:
Sodium hydroxide (lye) makes food too alkaline for bacterial growth.
Canning and bottling:
Canning involves cooking food, sealing it in sterile cans or jars, and boiling the
containers to kill or weaken any remaining bacteria as a form of sterilization. It was
invented by Nicolas Appert. Foods have varying degrees of natural protection against
spoilage and may require that the final step occur in a pressure cooker. High-acid fruits
like strawberries require no preservatives to can and only a short boiling cycle, whereas
marginal fruits such as tomatoes require longer boiling and addition of other acidic
elements. Low acid foods, such as vegetables and meats require pressure canning. Food
preserved by canning or bottling is at immediate risk of spoilage once the can or bottle
has been opened. Lack of quality control in the canning process may allow ingress of
water or micro-organisms. Most such failures are rapidly detected as decomposition
within the can causes gas production and the can will swell or burst. However, there have
been examples of poor manufacture (underprocessing) and poor hygiene allowing
contamination of canned food by the obligate anaerobeClostridium botulinum, which
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produces an acute toxin within the food, leading to severe illness or death. This organism
produces no gas or obvious taste and remains undetected by taste or smell. Its toxin is
denatured by cooking, however. Cooked mushrooms, handled poorly and then canned,
can support the growth of Staphylococcus aureus, which produces a toxin that is not
destroyed by canning or subsequent reheating.
Fermentation:
Some foods such as many cheeses, wines, and beers will keep for a long time
because their production uses specific micro-organisms that combat spoilage from other
less-benign organisms. These micro-organisms keep pathogens in check by creating an
environment toxic for themselves and other micro-organisms by producing acid or
alcohol. Starter micro-organisms, salt, hops, controlled (usually cool) temperatures,
controlled (usually low) levels of oxygen and/or other methods are used to create the
specific controlled conditions that will support the desirable organisms that produce food
fit for human consumption.
1.2. I ndustrial/Modern Techniques
Pasteurization:
Pasteurization is a process for preservation of liquid food. the process is mainly
applied to dairy products. In this method, milk is heated at about 70 C for 15 to 30
seconds to kill the bacteria present in it and cooling it quickly to 10 C to prevent the
remaining bacteria from growing. The milk is then stored in sterilized bottles or pouches
in cold places. This method was invented by Louis Pasteur in 1862.
Vacuum packing:
Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag
or bottle. Vacuum-packing is commonly used for storing nuts to reduce loss of flavour
from oxidation.
Artificial food additives:
Preservative food additives can be antimicrobial, which inhibit the growth
of bacteria or fungi, including mold, or antioxidant; such as oxygen absorbers, which
inhibit the oxidationof food constituents. Common antimicrobial preservatives
include calcium propionate, sodium nitrate, sodium nitrite, sulfites (sulfur
dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium
EDTA. Antioxidants include BHA and BHT. Other preservatives
include formaldehyde (usually in solution), glutaraldehyde (kills insects), ethanol,
andmethylchloroisothiazolinone.
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I rradiation:
Irradiation of food is the exposure of food to ionizing radiation; either high-
energy electrons or X-rays from accelerators gamma rays (emitted from radioactive
sources as Cobalt-60 or Caesium-137). The treatment has a range of effects, including
killing bacteria, molds, and insect pests, reducing the ripening and spoiling of fruits, and
at higher doses inducing sterility. The technology may be compared to pasteurization; it
is sometimes called 'cold pasteurization', as the product is not heated.
Modified atmosphere:
Modifying atmosphere is a way to preserve food by operating on the atmosphere
around it. Salad crops that are notoriously difficult to preserve are now being packaged in
sealed bags with an atmosphere modified to reduce the oxygen (O
2
) concentration and
increase the carbon dioxide (CO
2
) concentration. There is concern that, although salad
vegetables retain their appearance and texture in such conditions, this method of
preservation may not retain nutrients, especially vitamins. Grains may be preserved using
carbon dioxide
High-pressure food preservation:
High-pressure food preservation or pascalization refers to the use of a food
preservation technique that makes use of high pressure. By 2005, the process was being
used for products ranging from orange juice to guacamole to deli meats and widely sold.
Biopreservation:
Biopreservation is the use of natural or controlled microbiota or antimicrobials as
a way of preserving food and extending its shelf life. Beneficial bacteria or
the fermentation products produced by these bacteria are used in biopreservation to
control spoilage and renderpathogens inactive in food. These days, LAB bacteriocins are
used as an integral part of hurdle technology. Using them in combination with other
preservative techniques can effectively control spoilage bacteria and other pathogens, and
can inhibit the activities of a wide spectrum of organisms, including inherently
resistant Gram-negative bacteria.

New words:
Freezing (adj) /'fri:zi/ : ng bng
Lye (n) /lai/ :dung dch kim
Artificial (adj) /,:ti'fil/ :nhn to
Irradiation (n) /i,reidi'ein/ :chiu x
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Waffle (n) /wfl/: bnh dng thanh, ng
Osmosis (n) /zmous/: s thm thu, s thm lc
Brine (n) /brain/: nc bin, nc mui
Extending (v.t) /ikstend/: gia hn, m rng
Spectrum (n) /spektrm/: ph, quang ph.
Sauerkraut (n) /saukraut/: da ci.
Acute (adj) /kju: t/: sc so, nhy bn
Risk (n) /risk/: nguy him, ri ro
Emergency (n) /im:ddzensi/: khn cp
Saturate (v.t) /streit/: thm, ngm, tm
Rot (n) /rt/: s mc nt, s thi ra.
1. Cc phng php bo qun:
1.1. K thut truyn thng:
Phi kh
Kh l mt trong nhng k thut bo qun thc phm c xa nht, lm
gim nng nc ngn chn vi khun pht trin.
Lm lnh
Lnh l phng php bo qun thc phm bng cch lm chm s tng
trng v sinh sn ca vi sinh vt v hot ng ca cc enzyme gy thi ra thc
n.
ng bng
ng bng cng l mt trong nhng quy trnh thng c s dng bo
qun thc phm trong phm vi rt rng bao gm chun b thc phm m khng c
yu cu ng bng trong trng thi chun b ca h. V d, bnh qu khoai ty
c lu tr trong t lnh, nhng khoai ty mnh ch yu cu mt ni ti v mt
m bo lu tr nhiu thng. Kho lnh cung cp khi lng ln, lu tr lu di
cho chin lc d tr lng thc c t chc trong trng hp khn cp quc
gia nhiu nc.
Mui
Mui thu ht m t tht qua mt qu trnh thm thu. Tht c bo
v vi mui hoc ng, hoc mt s kt hp ca c hai. Nitrat v nitrit cng
thng c s dng cha bnh v gp phn tht mu hng c trng, cng
nh c ch vi khun Clostridium botulinum . l mt con ng chnh ca bo
qun trong thi trung c.
ng
ng c s dng bo qun tri cy, hoc chng vi khun xi-r tri
cy nh to , l , o , m , mn hoc dng kt tinh, vt liu c bo qun
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bng cch nu chn n im kt tinh ca ng v sau sn phm kh c to
thnh. Phng php ny c s dng cho da ca h cam qut tri cy (v
ko), bch ch v gng .
Hun khi
Hun khi c s dng ko di tui th ca cc thc phm b h
hng. Hiu ng ny c thc hin bng cch phi by thc n cho khi t vic
t nguyn liu thc vt nh g . Ph bin nht l bo qun thc phm
l tht v c . Tri cy v rau qu nh t bt , pho mt ,cc loi gia v v nguyn
liu lm ung nh mch nha v l tr cng c hun khi
Ngm mui
ngm mui l mt phng php bo qun thc phm trong cht lng chng
vi khun.
Dung dch kim
Natri hydroxit ( dung dch kim ) lm hn ch vi khun pht trin trong
thc phm
ng hp v ng chai
ng hp thc phm lin quan n gia nhit, nim phong trong hp v
trng hoc l, v un si cc thng cha git hoc lm suy yu bt k vi khun
cn li nh mt hnh thc kh trng . N c pht minh bi Nicolas
Appert .Thc phm thay i mc bo v t nhin chng li s h hng v
c th yu cu cc bc cui cng xy ra trong mt ni p sut . Tri cy cao-acid
nh du ty khng cn cht bo qun c th v ch c mt chu k si ngn,
trong khi tri cy bn l nh c chua i hi cn si v b sung cc yu t c tnh
axit khc. Thc phm axit thp, chng hn nh rau v tht ng hp i hi p
lc. Thc phm c bo qun bng ng hp hoc ng chai c nguy c h hng
ngay lp tc mt khi hp hoc chai c m. Thiu kim sot cht lng trong
qu trnh ng hp c th cho php thm nhp ca nc hoc vi sinh vt. Hu ht
cc tht bi ang nhanh chng pht hin nh l phn hy trong can gy ra sn
xut kh v can s sng ln hoc n. Tuy nhin, c nhng v d v sn xut
ngho (underprocessing) v km v sinh cho php nhim thc phm ng hp
bi Clostridium botulinum , trong sn xut c t trong thc phm, dn n
bnh nng hoc t vong. Sinh vt ny sn xut khng kh hoc hng v r rng v
vn khng b pht hin bi hng v hoc mi. c t ca n c bin tnh bi
gia nhit. tuy nhin, Nm nu chn, x l km v sau ng hp, c th h tr s
pht trin ca Staphylococcus aureus , trong sn xut ra c t khng b ph
hy bi ng hp hoc hm nng tip theo.
Qu trnh ln men
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Mt s loi thc phm nh phomat , ru vang v bia s tip tc bo qun
trong mt thi gian di bi v sn xut s dng c th vi sinh vt. Cc vi sinh vt
gi cc mm bnh trong kim tra bng cch to ra mt mi trng c hi cho bn
thn v cc vi sinh vt khc bng cch sn xut axit hoc ru. Bi vi sinh vt,
mui, hoa bia, kim sot (thng mt m) nhit , kim sot (thng l thp)
nng oxy v / hoc cc phng php khc c s dng to ra cc iu kin
kim sot c th s h tr cc sinh vt mong mun sn xut ph hp thc phm
cho ngi tiu dng .
1.2. Cng nghip / k thut hin i
Thanh trng
Thanh trng l mt qu trnh bo qun thc n lng. Qu trnh ny ch yu
p dng cho cc sn phm sa. Trong phng php ny, sa c un nng
khong 70 C trong 15 n 30 giy dit cc vi khun hin din trong n v lm
mt n mt cch nhanh chng n 10 C ngn chn cc vi khun cn li ngy
cng tng. Sau sa c lu tr trong chai v trng hoc ti nhng ni
lnh. Phng php ny c pht minh bi Louis Pasteur vo nm 1862.
ng gi chn khng
ng gi chn khng thc phm trong mt mi trng chn khng, thng
l trong mt ti kn hoc chai. ng gi chn khng thng c s dng lu
tr cc loi ht gim tn tht ca hng v t qu trnh oxy ha.
Ph gia thc phm nhn to
Ph gia thc phm cht bo qun c th khng khun, c ch s tng
trng ca vi khun hoc nm , bao gm nm mc , hoc cht chng oxy
ha ; chng hn nh hp th oxy , m c ch qu trnh oxy ha ca cc thnh phn
thc phm. Cht bo qun khng sinh thng thng bao gm canxi
propionate , natri nitrat , nitrit natri , sulfite ( sulfur dioxide , bisulfit natri , kali
hydro sulfit , vv) vdisodium EDTA . Cht chng oxy ha bao
gm BHA v BHT . Cht bo qun khc bao gm formaldehyde (thng l trong
dung dch), glutaraldehyde (git cn trng), ethanol ,
vmethylchloroisothiazolinone .
Chiu x
Chiu x thc phm l s tip xc ca thc n vi bc x ion ha ; hoc
nng lng cao in t hoc tia X t my gia tc tia gamma (pht ra t ngun
phng x nh Cobalt -60 hoc Caesium-137). Vic iu tr c mt lot cc hiu
ng, bao gm c tiu dit vi khun, nm mc, v cn trng gy hi, lm gim qu
trnh chn v spoiling cc loi tri cy. Cng ngh ny c th c so snh vi
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thanh trng; i khi n c gi l "thanh trng lnh", nh cc sn phm khng
c un nng.
Kh quyn hiu chnh
Thay i bu hiu chnh l mt cch bo qun thc phm bng cch hot
ng trn bu khng kh xung quanh n. Cy salad ni ting l kh bo qun hin
ang c ng gi trong ti kn vi mt bu khng kh thay i gim oxy
(O
2)
tp trung v tng lng kh carbon dioxide (CO
2)
. C lo ngi rng, mc d
cc loi rau x lch gi li hnh v kt cu ca h trong iu kin nh vy, phng
php ny khng bo qun c th gi li cc cht dinh dng, c bit
l vitamin . Cc loi ng cc c th c bo qun bng cch s dng carbon
dioxide
Bo qun thc phm p sut cao
Bo qun thc phm p sut cao hoc pascalization cp n vic s
dng mt k thut bo qun thc phm l s dng p sut cao. n nm 2005, qu
trnh ny c s dng cho cc sn phm khc nhau, t nc
cam guacamole tht ngui v c bn rng ri
Biopreservation:
Biopreservation l vic s dng t nhin hoc kim sot vi sinh
vt hoc khng sinh nh mt cch bo qun thc phm v m rng thi hn s
dng ca n.Vi khun c li hoc qu trnh ln men cc sn phm c sn xut
bi cc vi khun c s dng trong biopreservation kim sot h hng v lm
cho tc nhn gy bnh khng hot ng trong thc phm. Nhng ngy ny,
bacteriocins LAB c s dng nh mt phn ca cng ngh ro cn . S dng
chng kt hp vi cc k thut bo qun khc c hiu qu c th kim sot vi
khun h hng v cc mm bnh khc, v c th c ch hot ng ca mt ph
rng ca cc sinh vt, bao gm c khng vn vi khun Gram m.



2. PRINCIPLE OF DRYING:

Drying is a method of food preservation that works by removing water from the
food, which inhibits the growth of bacteria and has been practiced worldwide since
ancient times to preserve food. Where or when dehydration as a food preservation
technique was invented has been lost to time, however the earliest known practice of food
drying is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions.A solar
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or electric food dehydrator can greatly speed the drying process and ensure more
consistent results.
Water is usually removed by evaporation (air drying, sun drying, smoking or wind
drying) but, in the case of freeze-drying, food is first frozen and pressure is reduce to a
level that sublimation will take place then the water is removed. Bacteria, yeasts and
molds need the water in the food to grow, and drying effectively prevents them from
surviving in the food.

New words:
Preservation (n) /,prev'vein/ : s bo qun.
Inhibit (v.t) / in'hibit/ : ngn chn, hn ch.
Ancient (adj) / 'einnt/ : c xa.
Evaporation (n) /i,vp'rein/ : s bay hi.
Sublimation (n) / sbli'mein/ : s thng hoa.
Nguyn l ca sy kh:
Sy l mt phng php bo qun thc phm m hot ng bng loi b nc t
thc phm, phng php ny c ch s pht trin ca vi khun v c thc
hin trn ton th gii t thi c i bo qun thc phm. u hay khi tch
nc l mt k thut bo qun thc phm c pht minh phi mt thi gian, tuy
nhin thc t sy kh thc phm c bit n sm nht l vo 12.000 BC bi c
dn ca khu vc Trung ng v chu hin nay. Nng lng mt tri hoc in
kh nc thc phm c th tng nhanh tc qu trnh sy kh v m bo kt
qu ph hp hn.
Nc thng c loi b bng cch bay hi (bi khng kh kh, phi nng, xng
khi hoc gi kh) nhng trong trng hp ca ng kh, u tin thc phm c
lnh ng v gim p lc n mt mc thng hoa s din ra v sau nc c
ly ra. Vi khun, nm men v nm mc cn nc trong thc phm, v sy kh c hiu
qu ngn cn s sng st ca chng trong thc phm.

3. DRIED FOODS:
Dried fruit is fruit from which the majority of the original water content has been
removed either naturally, through sun drying, or through the use of specialized
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dryers or dehydrators. Some dried fruit such as apple, banana, cherry, coconut,
grapes, jack,

Dried vegetables: Many types of dried and dehydrated vegetables exist such as
potatoes, beans, snap beans, lima beans, leafy vegetables, carrot, corn and onion

Dried seeds such as beans ( include kidney beans, black turtle beans, pinto beans
and several others), rice, maize, grain(wheat, corn, soybean, rice and other grains
as sorghum, sunflower seeds, rapeseed/canola, barley, oats, etc.),..


Dried mushrooms typically prepared by sun-drying, hot-air drying or freeze-
drying

Some types of mushrooms that are prepared dried include shiitake, straw
and morel mushrooms.

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Dried fish and seafood such as shirmp, jellyfish, squid, many types of fish,

Dried meats such as beef, pork,


Cc loi thc phm sy kh

Tri cy sy kh l tri cy m t phn ln hm lng nc ban u c loi b,
hoc t nhin thng qua phi nng, hoc thng qua vic s dng my sy chuyn bit hoc
kh nc. Mt s tri cy sy kh nh to, chui, du ty, da, nho, mt, ...
Cc loi rau sy kh: Nhiu loi rau c c sy kh v tch nc tn ti nh
khoai ty, u, u que, u lima, cc loi rau l xanh, c rt, ng v c hnh ...
Ht sy kh nh u (bao gm u thn, u ra en, u pinto v nhiu ngi khc),
go, ng, ng cc (la m, ng, u tng, go v cc loi ng cc khc nh la min, ht
hng dng, ht ci du / ci du, la mch, yn mch , vv), ..
Nm kh - thng c chun b bi phi kh, sy kh bng khng kh nng hoc
ng kh. Mt s loi nm c chun b sy kh bao gm nm ng c, nm rm v
cc loi nm n c khc.
C v hi sn c sy kh nh tm, sa, mc, nhiu loi c, ...
Tht c sy kh nh tht b, tht heo,




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4. DRYING METHODS:
Foods can be dehydrated by various means: the sun, a conventional oven, an
electric dehydrator or a microwave oven (for herbs only). Drying, like other preservation
methods, requires energy. Unless sun drying is possible, the energy cost of dehydrating
foods at home is higher than for canning, and in some cases more expensive than freezing.
- Solar drying is a modification of sun drying in which the suns rays are collected
inside a specially designed unit with adequate ventilation for removal of moist air.
The temperature in the unit is usually 20 to 30 degrees higher than in open
sunlight, which results in a shorter drying time. While solar drying has many
advantages over sun drying, lack of control over the weather is the main problem
with both methods.
- Oven drying is the most practical way to experiment with dehydration. It requires
little initial investment, protects food from insects and dust, and does not depend
on the weather. Continual use of an oven for drying is not recommended because
ovens are less energy efficient than dehydrators, and energy costs tend to be high.
It is difficult to maintain a low drying temperature in the oven, and foods are more
susceptible to scorching at the end of the drying period. Oven-dried foods usually
are darker, more brittle and less flavorful than foods dried by a dehydrator.
- Drying in an electric dehydrator
Foods can be dried on trays in an electric dehydrator, a self-contained unit with a
heat source and ventilation system. Electric dehydrators are used to dry foods indoors.
Such dryers can be purchased or made at home and vary in sophistication and efficiency.
Although the initial investment is fairly high for an electric dehydrator, it maintains low
temperatures and uses less energy than an oven. The quality of the product is better than
with any other methods of drying. As with oven drying, there is no dependence on
weather conditions.
Caution! It is not recommended that microwave ovens be used for drying
foods, because the food will partially cook before it dries, imparting an overcooked flavor.
Microwave ovens can be used to dry some herbs quickly but watch them carefully to
prevent them from catching on fire.
Drying times in conventional ovens or dehydrators vary considerably
depending on the amount of food dried, its moisture content, and room temperature and
humidity. Some foods require several hours and others may take more than a day.
Prolonging drying time (by using lower temperatures) or interrupting drying time may
result in spoilage.
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It is important to control air temperature and circulation during the drying process.
If the temperature is too low or the humidity too high (resulting in poor circulation of
moist air) the food will dry more slowly than it should and microbial growth can occur.
Watch temperatures closely at the beginning and end of the drying period. If the
temperature is too high at first a hard shell may develop on the outside, trapping moisture
on the inside. This is known as case hardening.
Temperatures that are too high at the end of the drying period may cause food to
scorch. Temperatures between 120 degrees F to 140 degrees F are recommended for
drying fruits and vegetables. Temperatures up to 150 degrees F may be used at the
beginning, but should be lowered as food begins to dry. For at least the last hour of the
drying period, the temperature should not exceed 130 degrees F.

New words:
Dehydrate (v.t) /di:'haidreit/ loi nc
Herb (n) /h:b/ tho mc
Modification (n) /,mdifi'kein/ s thay i
Ray (n) /rei/ tia nng
Adequate (adj) /'dikwit/ y , thch hp
Ventilation (n) /,venti'lein/ s thng gi
Advantage (n) /b'v:ntid/ s thun li
Lack (n) /lk/ s thiu, khng c
Practical (adj) /'prktikl/ thc tin
Initial (n) /i'nil/ ban u
Investment (n) /in'vestmnt/ s u t
Insect (n) /'insekt/ su b, cn trng
Dust (n) /dst/ bi
Tend (v.i) /tend/ c khuynh hng
Scorch (n) /sk:t/ s thiu sm, chy sm
Brittle (adj) /'britl/ gin, d gy
Indoor (adj) /'ind:/ trong nh
Purchase (v.t) /'p:ts/ mua, tu
Vary (v.t) /'veri/ thay i, bin i
Sophistication (n) /s,fisti'kein/ tinh t
Considerably /kn'sidrbli/ ng k, ln lao, nhiu
Moisture (n) /'mist/ hi m
Prolong (v.t) /prolong/ ko di
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Interrupt (v.t) /,int'rpt/ lm gin on
Circulation (n) /,s:kju'lein/ s lu thng
Moist (adj) /mist/ m, m t
Period (n) /'pirid/ chu k, thi gian, giai on
Harden (v.t) /'h:dn/ lm cho cng
Exceed (v.i) /ik'si:d/ tri hn, lm qu
Condensed (adj) /kn'denst/ c c
Spray (v.t) /sprei/ bm
Pouch (n) /paut/ ti nh
Evaporate (v.t) /i'vpreit/ lm bay hi
Skimmed milk (n) /'skim'milk/ sa ly ht kem
Whey (n) /wei/ nc sa
Stock (n) /stk/ kho d tr
Granulated (adj) c lm thnh ht nh
Millennium (n) /mi'lenim/ nghn nm, mi th k
Reconstitute (v.t) /'ri:'knstitju:t/ lp li, t chc li
Soak (n) /souk/ s thm nc
Shred (n) /red/ ming nh, mnh vn
Raisin (n) /'reizn/ nho kh
Pod (n) /pd/ v (qu u)
Concentrated (adj) /'knsentreitid/ tp trung, c c
Ancient (n) /'einnt/ xa, c
Cuisine (n) /kwi':zi:n/ cch nu nng
Recipe (n) /'resipi/ cng thc
Phng php sy
Cc loi thc phm c th c kh nc bng cc phng tin khc nhau: mt
tri, l nng thng thng, mt my tch nc in hoc l vi sng (ch i vi cc loi
tho mc). Sy kh, ging nh phng php bo qun khc, i hi nng lng. Tr khi
c th phi nng, chi ph nng lng ca cc loi thc phm kh nc nh l cao hn
so vi ng hp, v trong mt s trng hp t hn lnh ng.
- Sy nng lng mt tri l mt s thay i ca vic phi nng trong tia nng mt
tri c thu thp trong mt n v thit k c bit vi thng gi y loi b
khng kh m. Nhit trong cc n v thng l cao hn t 20 n 30 so vi
nh sng mt tri m, m kt qu trong mt thi gian sy ngn hn. Trong khi sy
nng lng mt tri c nhiu li th hn phi nng, thiu kim sot thi tit l vn
chnh vi c hai phng php.
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- Sy kh l cch thit thc nht th nghim vi tnh trng mt nc. N i hi t
vn u t ban u, bo v thc phm khi cn trng v bi, v khng ph thuc vo
thi tit. S dng lin tc mt l sy khng c khuyn khch v l t nng lng
hiu qu hn my tch nc, v chi ph nng lng c xu hng cao. Rt kh duy
tr nhit sy thp trong l, v cc loi thc phm d b nng nh thiu t vo cui
giai on sy kh. Thc phm sy kh thng l sm mu hn, gin hn v t hng
v hn cc loi thc phm kh ca mt my tch nc.
- Sy kh trong my tch nc in
Cc loi thc phm c th c sy kh trn khay trong my tch nc in, mt
n v c lp vi ngun nhit v h thng thng gi. My tch nc in c s dng
lm kh thc n trong nh. My sy nh vy c th c mua hoc t lm nh v
thay i tinh t v hiu qu. Mc d u t ban u l kh cao i vi mt my tch nc
in, n duy tr nhit thp v s dng t nng lng hn so vi l nng. Cht lng
ca sn phm tt hn so vi bt k phng php khc ca sy kh. Nh vi l sy, khng
c s ph thuc vo iu kin thi tit .
Thn trng! N khng c khuyn co rng l vi sng c s dng cho cc loi
thc phm kh, v thc n s c nu mt phn trc khi kh, truyn hng v qu chn.
L vi sng c th c s dng lm kh mt s loi tho mc nhanh chng - nhng
quan st chng mt cch cn thn ngn cn chng bt la.
Thi gian kh trong l nng thng thng hoc my tch nc thay i ng k
ty thuc vo lng thc n kh, m ca n, v nhit phng v m. Mt s thc
phm phi mt vi ting v nhng loi khc c th mt hn mt ngy. Ko di thi gian
sy (bng cch s dng nhit thp hn) hoc lm gin on thi gian sy c th dn
n h hng.
iu quan trng l kim sot nhit khng kh v lu thng trong qu trnh
sy. Nu nhit qu thp hoc m qu cao (dn n lu thng km ca khng kh
m) thc phm s kh chm hn v tng trng ca vi sinh vt c th xy ra. Theo di
nhit cht ch khi bt u v kt thc giai on sy kh. Nu nhit qu cao lc u
mt lp v cng c th pht trin bn ngoi, hi m kt bn trong. y c gi l
trng hp x cng.
Nhit qu cao vo cui giai on lm kh c th gy ra thc phm nh thiu
t. Nhit t 120 F n 140 F c khuyn co sy tri cy v rau qu. Nhit
ln n 150 F c th c s dng ngay t u, nhng nn c h xung lm thc
n bt u kh. t nht l gi cui cng ca giai on sy kh, nhit khng c vt
qu 130
o
F.
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5. HOW ITS MADE BEEF JERKY?
If youre craving a meaty snack that packs a good dose of protein, then some beef
jerky might just be the ticket. Eating dried, cured stripes of meat dates back to the ancient
cultures of South America and its thought that jerky maybe an English mispronunciation
of a native word for burned meat.
Beef jerky is no longer a food of subsistence, its now a popular snack food that
comes in a variety of flavors.
5.1. Step 1: Slicing
The process starts with beef rounds, a lean cut from the muscular hind quarter of
the cow. There is just a bit of fat, enough to give the meat good flavor. Workers put the
beef rounds through a slicer which cuts them into thin strips of identical width, so that the
jerky pieces come out as uniform as possible. The direction in which the slicer cuts as
well as the thickness of the slices are calculated to optimize flavor and tenderness. The
marinating will further tenderize the meat.

New words:
jerky (n) /'d:ki/ tht b kh
crave (v) /'kreiv/ thm mun, lng khao kht
dose (n) /dous/ liu lng, liu thuc
cure (n) /kju/ cch cha bnh, cch iu tr, thuc, phng thuc
stripe (n) /straip/ ming
ancient (n) /'einnt/ xa, c
Mispronunciation (n) /Mis`pronun`cia"tion/ s pht m nhm
native (adj) /'neitiv/ ni sinh, t nhin, bm sinh
burn (v) /b:n/ t, t chy, nung
subsistence (n) /sb'sistns/ s tn ti, s sng, s sinh sng
variety (n) /v'raiti/ trng thi khc nhau, tnh cht bt ng
lean (n) /li:n/ ch nc
muscular (adj) /'mskjul/ (thuc) bp tht, (thuc) c
bit (n) /bit/ ming (thc n...), mnh mu, mt cht
identical (adj) /ai'dentik/ ng nht, ng
possible (adj) /'psbl/ c th, c th lm c, c th xy ra
direction (n) /di'rekn/ s iu khin, s ch huy, phng hng
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calculate /'klkjuleit/ tnh ton, suy tnh, d tnh
optimize (vi) /'ptimaiz/ ti u ho
Tenderness (adj) /ten"derness/ mm mi
Marinate (vt) /mar"inate/ p tht bng nc p, p
further (adv) /'f:/ thm na, hn na
Kh b c lm th no?
Nu bn khao kht mt loi n vt t tht cha nhiu protein th kh b s l
mt s la chn l tng. n nhng ming tht kh ging nh tr v vn ha c ca Nam
M v kh b c cho l mt t b pht m nhm t mt t gc l tht chy.
Kh b khng cn l mt loi thc phm n qua ngy na, n tr thnh mt
loi thc n nhanh ph bin vi nhiu mi v khc nhau.
Bc 1: Ct lt
Qu trnh ch bin bt u vi nhng tng tht b, ch tht nc ct t mt phn t
bp chn sau ca con b. Phn ny ch c mt t m, cho ming tht c mi v ngon.
Cng nhn s t nhng tng tht qua mt my ct lt ct chng thnh nhng ming
mng vi chiu rng ng nht, v th kh b khi lm xong s ng nht v hnh dng c
th c. Hng ct ca my cng nh dy ca ming tht s c tnh ton ti a
ha hng v v mm. Vic tm p s lm ming tht mm hn na.

5.2. Step 2: Marinating
The next step, marinating, will further tenderize the meat. Some producers inject
the marinade prior to slicing. This company marinates after slicing, so that the marinade
is sure to tenderize and flavor every single slice of beef. After loading the small batch of
meat into a rotating drum, workers add the marinade ingredients - a secret recipe
comprising both dry and liquid seasonings. The meat and marinade spin together for
more than an hour. By the time the strips come out of the drum, theyre soaked in
marinade.

New words:
Marinate /'mrineit/ (v.t): p tht bng nc p
Marinade /,mri'neid/ (n): nc xt
Tenderize /'tendraiz/ (v.t): lm cho (tht) mm hn
Inject /in'dekt/ (v.t): tim
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Prior to /'prai/ (prep): trc khi
Rotate /rou'teit/ (v.t): lm quay, lm xoay quanh
Drum /drm/ (n): trng, thng cha
Batch /bt/ (n): t, chuyn, m, l
Ingredient /in'gri:djnt/ (n): thnh phn
Recipe /'respi/ (n): cng thc lm mn n
Comprise /km'praiz/ (v.t): gm c, bao gm
Seasoning /'si:zni/ (n): gia v
Spin /spin/ (v): quay trn, xoay trn
Strip /strip/ (n): mnh, di, ming
Soaked /'soukt/ (adj): thm m, t m.
Bc 2: p
Bc tip theo, p, s tip tc lm mm tht. Mt s nh sn xut tim nc xt
trc khi ct lt. Cng quy trnh ny th p sau khi ct lt nc xt chc chn s lm
mm v tng thm hng v mi lt tht b. Sau khi ti mt l nh tht vo mt ci thng
xoay, cng nhn thm cc thnh phn nc xt - mt cng thc b mt bao gm c gia v
kh v lng. Tht v nc xt xoay cng nhau trong hn mt gi. Vo lc cc ming tht
i ra khi thng, chng u thm nc xt.

5.3. Step 3: Preparing to dry
Another twenty four hours in the marinade and theyre ready to go in to the
smokehouse. Workers lay the marinated beef strips on to stainless steel rods, theyre
spaced well apart to allow the hot air to penetrate from all angles. Once they fill a rod
they hang it on a rolling rack, a rack holds 100 rods, roughly 110 kg of beef strips. Each
rack goes into its own individual smokehouse, inside which two simultaneous processes
occur, water soaked hard with chips burn, slowly smoking the meat and the jerky also
cook slowly at low heat no higher than 82 degrees Celsius.

New words:
Marinade (n) /mrineid/: gia v, nc xt.
Smokehouse (n) /smoukhaus/: t sy bng khi.
Stainless (adj) /steinlis/: khng g.
Steel (n) /sti:l/: thp.
Rod (n) /rd/: thanh.
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Apart (adv) /pa:t/: cch nhau, tch ri.
Penetrate (v.t) /penitreit/: xm nhp.
Angle (n) /gl/: gc , hng.
Hang (v.t) /h/: treo.
Rolling (n) /rliki/: trc xoay trn.
Rack (n) /rk/: khung trc quay.
Roughly (adv) /rfli/: xp x.
Individual (adj) /,individjul/: ring l, chuyn dng, dng ring
Simultaneous (adj) /,simlteinis/: cng lc.
Occur (v.i) /k3: (r)/: xy ra.
Soak (adj) /soukt/: lm t hon ton, thm.
Burn (v.i) /b:n/: un, t.
Bc 3: Chun b sy
Thm 24 gi trong gia v p v tht b sn sng i n t sy bng khi.
Nhng ngi cng nhn t nhng ming tht b p gia v ln nhng thanh thp
khng g, chng c t tch ri nhau mt khong cch thch hp cho php khng kh
nng xm nhp t mi pha. Mt khi tht b lp y mt thanh th cng nhn s treo
n ln mt ci gi c trc quay. Mt ci gi cha 100 thanh, xp x 110kg tht b
ming. Mi gi s i ti mt t sy bng khi dnh ring cho n. trong , c hai qu
trnh s xy ra cng lc, nc kh thm vo tht b khi hun khi bng in t, sy khi
tht mt cch t t v tht b kh cng c lm chn mt cch t t nhit thp
khng cao hn 82
o
C.

5.4. Step 4: Putting the beef into the smokehouse
The variety of beef jerky dictates the type of hardwood they use, for example,
sweeter flavors such as honey barbeque or teriyaki require smoke with hickory or apple
wood. Whereas for more savory or spicy flavors they use mesquite wood.
Over the course of 5 to 7 hours in the smokehouse the circulated warm air
gradually dries out and kills the meat and the smoke from the wood infuses it with flavor.
Samples are taken from each fully smoked batch to measure the thickness, the required
thickness is 3 to 4 milimeters. After the strips have been cut to approximately 8
centimeters long, the jerky enters an automated scale, which weighs out the quantity per
packet.

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New words:
Dictate (v.t) /dik'teit/ : ra lnh
Honey (n) /'hni/ : mt ong
Barbeque (n) /'b:bikju:/ : v nng, thc phm nng v
Teriyaki (n) /,terija:ki/ : mt mn n ca Nht, s nng dng vi nc st lm
bng x du,ng v ru np
Hickory (n) /'hikri/ : h o
Savory (n) /'seivri/ : v mn
Savoury (adj) : mn
Spicy (adj) /'spaisi/ : cay
Mesquite (n) / m'ski:t/ : cy bi
Smokehouse (n) /smoukhaus/ : phng hun khi
Circulate (v) /'s:kjuleit/ : lu thng, tun hon
Dry (adj) /drai/ : kh, ro
Infuse (v) /in'fju:z/ : ngm, quyn
Thickness (n) /'iknis/ : dy
Approximately (adv) ['prksimitli] : khong chng
Automated (v) [':tmeit] : t ng ha
Per /p:/ : cho mi
Bc 4: t tht b vo t sy bng khi
S a dng ca b kh quyt nh loi g cng h s dng. V d nhng loi c v
ngt nh mt ong nng hay teriyaki cn c loi khi t g h o hoc g to. Trong
khi , i vi v mn hoc cay th ngi ta li dng g cy bi. Sau qu trnh hn 5-7
ting trong phng hun khi, kh nng lu thng s t t lm kh v chn tht v mi khi
t g s quyn vo hng v ca tht. Mu c ly ra t mi l tht c hun khi s
c ly ra o dy. dy ng yu cu phi t 3-4mm. Sau khi cc di tht c
ct di khong 8 cm, kh b s c a vo 1 quy trnh t ng ha ong cn nng
cho mi gi.

5.5. Step 5: Making the pouch
An automatic packaging machine heat seals the bottom and sides of printed plastic
film forming a pouch then inserts a resealable zip. Then it prints on the batch number and
best buy date. The machine then pulls apart each individual pouch and flushes the inside
with nitrogen, nitrogen forces out fresh foods worst enemy, oxygen. Then the machine
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drops in additional ammunition, that tiny oxygen absorbing packet you find. Now the
pouch is ready to receive its beef jerky.

New words:
Pouch (n) /paut/: ti ng
Zip (n) /zip/: ci kha ko
Batch /bt/: m, l sn xut
Pull (v) /pul/: li ko
Flush (v) /fl/: ui kh
Absorb (v) /b's:b/: ht, hp th
Packet (n) /'pkit/: gi nh.
Bc 5: Lm ti ng
My bao gi t ng hn kn bng nhit y v cc bn ca mng nha in sn
hnh dng ti ng v sau gn vo mt ci kha ko c kh nng ti ng kn. Sau ,
chng c in s l sn xut v hn s dng. Thit b sau ko tch ri mi ti ng
ring r v ui kh bn trong bng kh Nit, kh Nit buc k th nguy him nht ra khi
thc phm sch, l kh Oxi. Sau n thit b cho vo gi thuc ph, l gi nh
hp th oxi m bn tm thy. By gi ti ng sn sng nhn tht b sy ca n.

5.6. Step 6: Packaging
The smokehouse the raw beef lost about 3/4 of its weight as the moisture inside
evaporated and the fat cooked off. The sealed pouches are now moved to the boxing and
shipping area. Every 5 minutes quality control technicians take a sealed pouch off the line
to measure the nitrogen and oxygen levels inside earlier on they tested samples from
every single batch coming out of the smokehouse to make sure the slow cooking process
killed off all of the bacteria in the beef and dried it sufficiently.
The jerky composes a shelf life of 14 months, theres food for thought, chew on
that!

New words:
Smokehouse (n) /'smoukhaus/: Ni sy khi
Moisture (n) /'mist/: Hi m, nc m ng li
Evaporate (v.t) /i'vpreit/: Lm bay hi, lm kh
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Pouch (n) /paut/: Ti nh
Technician (n) /tek'nin/: K thut vin
Batch (n) /bt/: M, t
Come out of (v.t): Thot ra, i ra
Kill off (v.t): Tiu dit
Sufficient (adj) /s'fint/: Mt cch y , thch ng
trong khu vc sy khi, tht b th b mt khong khi lng ca n do lng
m bn trong b thot ra v cht bo b tan chy. Cc ti ng du by gi c
chuyn n khu vc ng gi v vn chuyn. C mi 5 pht, k thut vin qun l cht
lng s ly 1 ti ng du ra khi dy chuyn o hm lng nito v oxi c trong
trc khi h kim tra mu t mi m n ra khi khu vc sy khi m bo qu
trnh ch bin nhit chm tiu dit ton b vi khun c trong tht b v sy chng 1
cch y
Tht sy khng ch hn s dng l 14 thng.

6. FACTORS AFFECTING DRYING:
6.1. Speed for Drying Foods:
For a good-quality product, vegetables and fruits must be prepared for drying as
soon as possible after harvesting. They should be blanched, cooled, and laid out to dry
without delay. Foods should be dried rapidly, but not so fast that the outside becomes
hard before the moisture inside has a chance to evaporate.
Drying must not be interrupted. Once you start drying the food, don't let it cool
down in order to start drying again later. Mold and other spoilage organisms can grow on
partly dried food.
6.2. Size of food the pieces:
The size of the pieces of food is another important factor influencing the rate of
drying. Food should be cut into halves, strips, or slices. Larger pieces take longer to dry
because it is more difficult for the water to travel through the pores in the food. All pieces
of food should be of uniform size and thickness.
6.3. Temperature for drying foods:
If the drying temperature is too low, the product will sour. Drying should be done
as quickly as possible, at a temperature that does not seriously affect the texture, color,
and flavor of the fruit or vegetable. If the temperature is too high or the humidity too low,
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this means that the cells on the outside of the pieces of food give up moisture faster than
the cells on the inside. The surface becomes hard, preventing the escape of moisture from
the inside. Drying is best accomplished when the process is continuous.
In general, safe drying temperatures for most vegetables and fruits are between
140 to 145 F. It is important that very high temperatures are not used to speed the
drying process. Higher temperatures only serve to dry the outermost portion of the food
while the interior remains moist resulting in what is called case hardening.
Toward the end of the drying process the food can scorch easily, so you must
watch it carefully. Each fruit and vegetable has a critical temperature above which a
scorched taste develops. The temperature should be high enough to evaporate moisture
from the food, but not high enough to cook the food. Carefully follow directions for
regulating temperatures.
6.4. Humidity:
Rapid dehydration is desirable. The higher the temperature and the lower the
humidity, the more rapid the rate of dehydration will be. Humid air slows down
evaporation
Do not attempt to dry food on rainy days when the relative humidity is high. The
drying process will take much longer than on low humidity days. Humid air blown across
the food contains more water vapor than dry air, so the humid air cannot hold as much of
the water being removed from the food.
6.5. Circulation of air:
Each piece of food should have good exposure to air. A good flow of air is
necessary. The air will absorb all the moisture it can hold; therefore, fresh air should be
forced to circulate to remove water vapor and carry moisture away from the food being
dried. The force of the circulating air should not be so strong that it can blow the dried
food off the rack. Be sure the ventilation around your oven or in your food dryer is
adequate.
In addition, method for drying foods and type of food - fruit, vegetable, meat, or
fish also affect to the drying process.

New words:
Possible (adj) / 'psbl/ : c th
Delay (n) / di'lei/ : s chm tr
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Rapid (adj) / 'rpid/ : nhanh
Evaporate (v.t) / i'vpreit/ : lm bay hi
Interrupted (v.t) / ,int'rpt/ :lm gin on
Spoilage (n) / 'spilid/ : s h hng
Sour (adj) / 'sau/ : chua
Humidity (n) / hju:'miditi/ : s m t
Escape (n) / is'keip/ : s thot
Accomplish (v.t) / 'kmpli/ : hon thnh
Outermost (adj) / 'autmoust/ : pha ngoi cng
Portion (n) / 'p:n/ : phn chia
Interior (adj) / in'tiri/ : pha trong
Remain (n) / ri'mein/ : ci cn li
Toward (prep) / t'w:dz: /:vo khong
Moist (adj) / mist/ : m
Scorch (v.i) / sk:t/ : b chy sm
Critical (adj) / 'kritikl/ : ti hn
Direction (n) / di'rekn/ :s iu khin
Regulate (v.t) / 'regjuleit/ : iu chnh
Rapid (adj) / 'rpid/ : nhanh
Dehydration (n) / ,di:hai'drein/ : s loi nc
Desirable (adj) / di'zairbl/ : ng thm mun
Evaporation (n) / i,vp'rein/ : s lm bay hi
Attempt (n) / 'tempt/ : s c gng
Circulation (n) / ,s:kju'lein/ : s lu thng
Exposure (n) / iks'pou/ : s phi
Absorb (v.t) / b's:b/ : hp thu
Forced (adj) / f:st/ : p buc
Ventilation (n) / ,venti'lein/: s thng gi
Adequate (adj) / 'dikwit/ : y
Cc yu t nh hng n sy kh:
1. Tc sy kh thc phm
mt sn phm c cht lng tt, cc loi rau qu v tri cy phi c chun b
lm kh cng sm cng tt ngay sau khi thu hoch. Chng nn c lm trng, lm
mt v t ra vic sy kh khng b tr hon. Cc loi thc phm nn c sy kh
nhanh chng, nhng khng qu nhanh n ni bn ngoi tr nn cng trc khi m
bn trong c kh nng bay hi.
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Sy kh phi khng b gin on. Mt khi bn bt u sy kh thc phm, khng
cho n ngui m bt u sy tr li. Nm mc v sinh vt h hng khc c th pht
trin trn mt phn thc phm sy kh.
2. Kch thc ca cc mnh thc phm
Kch thc ca cc mnh ca thc phm l mt yu t quan trng nh hng n
tc lm kh. Thc phm phi c ct lm i, di, hoc ct lt. Phn ln cc mnh
thc phm mt nhiu thi gian lm kh v n th kh khn hn cho vic nc i li
thng qua cc l trng trong thc phm. Tt c cc phn ca thc phm nn c kch
thc v dy ng u.
3. Nhit sy thc phm
Nu nhit sy qu thp, sn phm s b chua. Sy kh nn c thc hin cng
nhanh cng tt, nhit khng nghim trng nh hng n kt cu, mu sc v hng
v ca cc loi rau qu. Nu nhit qu cao hoc m qu thp, iu ny c ngha
rng cc t bo bn ngoi ca cc mnh thc n mt m nhanh hn so vi cc t bo
bn trong. B mt tr nn cng, ngn chn s thot hi m t bn trong. Sy kh tt nht
l thc hin khi qu trnh ny l lin tc.
Ni chung, nhit sy an ton i vi hu ht cc loi rau v tri cy l t 140
n 145 F. iu quan trng l nhit rt cao khng c s dng tng tc qu
trnh sy. Nhit cao hn ch phc v lm kh phn ngoi cng ca thc phm trong
khi phn pha trong vn cn m t dn n nhng g c gi l trng hp x cng.
Vo cui qu trnh sy thc phm c th d dng b chy xm, v vy bn phi
xem chng n mt cch cn thn. Mi loi tri cy v rau c nhit ti hn trn m mt
hng v chy xm pht trin. Nhit phi cao lm bay hi m t thc phm,
nhng khng cao nu chn thc phm. Cn thn theo hng dn iu chnh nhit
.
4. m
Mt nc nhanh chng l mong mun. Nhit cng cao v m cng thp, t
l mt nc s cng nhanh. Khng kh m lm chm s bay hi.
Khng c gng lm kh thc n vo nhng ngy ma khi m tng i cao.
Qu trnh sy s mt nhiu thi gian hn vo nhng ngy m thp . Khng kh m thi
qua thc phm c cha hi nc nhiu hn khng kh kh , v vy khng kh m t
khng th gi nhiu nc c loi b khi thc phm.
5. Lu thng khng kh
TEACHER: NGUYEN THI AI VAN TOPIC: DRYING

GROUP 3 Page 27

Mi mu thc n cn phi c s tip xc tt vi khng kh. Mt dng chuyn ng
tt ca khng kh l cn thit. Khng kh s hp th tt c cc m n c th gi li; do
, khng kh trong lnh nn c lu thng loi b hi nc v m mang i t
thc phm c sy kh. Lc ca khng kh lu thng khng nn qu mnh m rng n
c th thi thc n kh ra khi gi . Hy chc chn h thng thng gi xung quanh l
nng ca bn hoc my sy thc phm ca bn l y .
Thm vo , phng php sy v loi thc phm nh tri cy, rau, tht, hay c
cng nh hng n qu trnh sy kh.


TEACHER: NGUYEN THI AI VAN TOPIC: DRYING

GROUP 3 Page 28

REFERENCES

1. http://www.uri.edu/ce/ceec/food/documents/GH%201562.pdf
2. http://en.wikipedia.org/wiki/List_of_dried_foods
3. http://www.aces.uiuc.edu/vista/html_pubs/DRYING/dryfood.html
4. http://www.thecookinginn.com/drieda.html
5. http://extension.usu.edu/files/publications/publication/FN-330.pdf
6. https://www.youtube.com/watch?v=G23WdrpiCec