6
FOOD STORAGE
A. You may store the food only after the tray has cooled down, the food should be
stored in clean dry and sealed containers, such as glass tanks, food preservation
bags to be used in refrigerator etc. If you use a plastic bag to store the food, the air
must be pumped out. When you use other containers to store the food, you should
try to fill the container as much as possible and compact it so as to reduce the
amount of air, thus preventing the food from getting damp.
B. Indicate the food name and date of storage.
C. Except for meat/poultry. Other food can be stored and put in a dry and cool place.
Food that will not be consumed immediately should be put in refrigerator. If put in
a sunlit or hot place, the food will deteriorate easily.
D. Meat or chicken should be stored in refrigerator.
E. You had better check the food sored about once a month to prevent the food from
fetting damp.
REFERENCE TABLE OF FOOD BAKING TEMPERATURE
Type of food
Green leafy
vegetables
Bread
Vegetable
Fruit
Peanut
Drying temperature °C
45-50
55-70
50-60
55-65
40
FRUIT DRYING TIME REFERENCE TABLE
Fruit
Processing requirements
Drying time (Hr)
Effect
Apple
Peeled, pith and cut into 6mm thick
sheet
5-15
Becomes soft, curved
Banana
Peeled, cut into 3mm sheet
10-36
Brittle
Plum
After one minute into boiled water
then half open blisters
5-25
Becomes soft, curved
Grapes
1-2 into boiled water
10-36
Become soft
Lemon
Cut into 6mm thick sheet
5-25
Brittle
Mango
Peeled, cut into 6mm thick sheet
15-24
Becomes soft, curved
Orange
Cut into 6mm sheet
5-15
Becomes soft, curved
Kiwi
Peeled, cut into 6mm thick sheet
10-25
Becomes soft, curved
Pear
Peeled, pith and cut into 6mm thick
sheet
8-24
Becomes soft, curved
Pineapple
Peeled, cut into 6mm thick sheet
10-21
Becomes soft, curved
