Ⅰ. introduction
A demand of Korean Cabbage has various characteristics compared with other food because of seasonally demand. First of all, there is strong seasonally demand change especially just before the winter. Traditionally, Koreans store cabbages with salt and levigated chili, we call it Kimch, in the fall for consuming during winter. Also, as same with other food, the supply of cabbag
preserving in syrup, sugar crystallization, food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other methods that not only help to preserve food, but also add flavor, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallization and curing.
As the preceding paragraphs say, many kinds of food preservation technologies are around for preve
1. There is nothing new about man’s need to preserve food for storage or convenience of preparation. Sun-drying, salting, pickling and smoking are methods which have been used for centuries and are still being used today. Recent advances in technology have made it possible to preserve food by decreasing the risk of microbiological spoilage with less loss of taste, texture and nutritive value.
To stop or greatly slow down spoilage of food
Preventing
the growth of bacteria, fungi, and other micro-organisms
the oxidation of fats which cause rancidity
natural aging and discoloration
Drying, freezing, vacuum-packing, canning, pickling, salting, smoking, food irradiation, and adding preservatives, etc.
Various food-spoilage micro-organisms leads development of various modern techn
MR. BEAN
By
Richard Curtis
And
Robin Driscoll
INT. NATIONAL GALLERY. BOARDROOM - DAY
A very grand room, with lots of wood and some very famous portraits round the walls.
A group of grave gentlemen and gentlewomen. They are the trustees of the National Gallery. LORD WALTON, a very grand man, sits at the table head. To his right sits his assistant, GARETH. All are deep in thought. LORD WALTON fidge