{"id":1240,"date":"2024-08-24T05:23:10","date_gmt":"2024-08-23T22:23:10","guid":{"rendered":"https:\/\/www.tneutron.net\/pangan\/?p=1240"},"modified":"2024-08-21T07:55:44","modified_gmt":"2024-08-21T00:55:44","slug":"results-physiological-characteristics-of-food","status":"publish","type":"post","link":"https:\/\/www.tneutron.net\/pangan\/results-physiological-characteristics-of-food\/","title":{"rendered":"Results Physiological Characteristics of Food"},"content":{"rendered":"<ul>\n<li><span class=\"notranslate\"><strong>Non-perishable<\/strong> (durable): Represents the agricultural products which have undergone treatment process preservation and processing.<\/span><br \/>\n<span class=\"notranslate\"> &#8211; The process of blanching, which is then followed by the brining freezing or sterilization process.<\/span><br \/>\n<span class=\"notranslate\"> &#8211; Salting process.<\/span><br \/>\n<span class=\"notranslate\"> &#8211; The fermentation process instance sauerkraut, pickles dll.- radiation process.<\/span><br \/>\n<span class=\"notranslate\"> &#8211; Chemical preservation process.<\/span><br \/>\n<span class=\"notranslate\"> &#8211; The process of curing.<\/span><br \/>\n<span class=\"notranslate\"> &#8211; The process of canning with sugar (sweets).<\/span><br \/>\n<span class=\"notranslate\"> &#8211; The process of drying with the sun or dryer.<\/span><\/li>\n<li><span class=\"notranslate\"> <strong>Semi perishable<\/strong> (rather quickly broken): Although fresh harvested without treatment process preservation and processing, but has a relatively long resistance to damage, such as potatoes, sweet potatoes, apples calloused, coconut fruit skin condition is not susceptible to mechanical damage.<\/span><\/li>\n<li><span class=\"notranslate\"> <strong>Perishable<\/strong> (perishable): Almost all fruits and vegetable products including perishable groups ie fruits and vegetables that are easily damaged.<\/span><br \/>\n<span class=\"notranslate\"> The characteristics of perishable fruits and vegetables group:<\/span><br \/>\n<span class=\"notranslate\"> &#8211; A high content of nutrients<\/span><br \/>\n<span class=\"notranslate\"> &#8211; High water levels<\/span><br \/>\n<span class=\"notranslate\"> &#8211; voluminous<\/span><br \/>\n<span class=\"notranslate\"> &#8211; The texture is soft, susceptible to mechanical damage.<\/span><br \/>\n<span class=\"notranslate\"> &#8211; Relatively hot tropical climate, so that the respiration and high post-harvest enzymatic processes (accelerating senescence).<\/span><br \/>\n<span class=\"notranslate\"> &#8211; Shrinkage of high weights.<\/span><br \/>\n<span class=\"notranslate\"> &#8211; Shrinkage of high quality due to microbial contamination, mechanical damage, senescence.<\/span> <span class=\"notranslate\"> Cause nutrient value drops, appearance, taste and texture low.<\/span><\/li>\n<\/ul>\n<p><span class=\"notranslate\"> Sooner or not a food is damaged, usually strongly influenced by the water content contained in the food material.<\/span> <span class=\"notranslate\"> The higher the water content, the faster damage.<\/span> <span class=\"notranslate\"> Foodstuffs that have an influence on the nervous tension, caused by the presence of alkaloids or polyphenol compounds such as thein, caffeine, and others.<\/span> <span class=\"notranslate\"> Vegetables and fresh fruits have high water content (&gt; 70%).<\/span><\/p>\n<p><span class=\"notranslate\">This condition will affect the speed of enzymatic activity, and can be a good microbial growth media.<\/span> <span class=\"notranslate\"> Contamination with microbes will accelerate the deterioration process, especially when the environmental conditions are not controlled or stored at a low temperature space or at low humidity.<\/span> <span class=\"notranslate\"> In grains or other foods that have a low water content will generally slow damage.<\/span><\/p>\n<p><span class=\"notranslate\"> For fresh animal food, will quickly be damaged because they contain chemical components (particularly those found in the blood of animals such as hemoglobin) was very good for the growth of microbes.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Non-perishable (durable): Represents the agricultural products which have undergone treatment process preservation and processing. &#8211; The process of blanching, which<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[1820],"tags":[2123,2121,2114,2115,2118,2117,2116,2119,2120,2122],"class_list":["post-1240","post","type-post","status-publish","format-standard","hentry","category-english","tag-physiological-drive-for-food","tag-physiological-factors-influencing-food-choice","tag-physiological-food","tag-physiological-food-cravings","tag-physiological-food-influences","tag-physiological-food-needs","tag-physiological-food-value","tag-physiological-function-food","tag-physiological-influences-on-food-choices","tag-physiological-need-for-food-is-called"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Results Physiological Characteristics of Food - TN Pangan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tneutron.net\/pangan\/results-physiological-characteristics-of-food\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Results Physiological Characteristics of Food - TN Pangan\" \/>\n<meta name=\"twitter:description\" content=\"Non-perishable (durable): Represents the agricultural products which have undergone treatment process preservation and processing. &#8211; The process of blanching, which\" \/>\n<meta name=\"twitter:creator\" content=\"@t_neutron\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Taufiqullah\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/results-physiological-characteristics-of-food\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/results-physiological-characteristics-of-food\\\/\"},\"author\":{\"name\":\"Taufiqullah\",\"@id\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/#\\\/schema\\\/person\\\/b57f791b694136047454bb6ac5cbe375\"},\"headline\":\"Results Physiological Characteristics of Food\",\"datePublished\":\"2024-08-23T22:23:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/results-physiological-characteristics-of-food\\\/\"},\"wordCount\":356,\"keywords\":[\"physiological drive for food\",\"physiological factors influencing food choice\",\"Physiological Food\",\"physiological food cravings\",\"physiological food influences\",\"physiological food needs\",\"physiological food value\",\"physiological function food\",\"physiological influences on food choices\",\"physiological need for food is called\"],\"articleSection\":[\"English\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/results-physiological-characteristics-of-food\\\/\",\"url\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/results-physiological-characteristics-of-food\\\/\",\"name\":\"Results Physiological Characteristics of Food - TN Pangan\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/#website\"},\"datePublished\":\"2024-08-23T22:23:10+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/#\\\/schema\\\/person\\\/b57f791b694136047454bb6ac5cbe375\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/results-physiological-characteristics-of-food\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/results-physiological-characteristics-of-food\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/results-physiological-characteristics-of-food\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Results Physiological Characteristics of Food\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/#website\",\"url\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/\",\"name\":\"TN Pangan\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.tneutron.net\\\/pangan\\\/#\\\/schema\\\/person\\\/b57f791b694136047454bb6ac5cbe375\",\"name\":\"Taufiqullah\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/dcdf36434717ce57bea7f17eb3c140a2ff8def45941b720aa8fc1cccd6cdd505?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/dcdf36434717ce57bea7f17eb3c140a2ff8def45941b720aa8fc1cccd6cdd505?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/dcdf36434717ce57bea7f17eb3c140a2ff8def45941b720aa8fc1cccd6cdd505?s=96&d=mm&r=g\",\"caption\":\"Taufiqullah\"},\"description\":\"Taufiqullah\",\"sameAs\":[\"http:\\\/\\\/www.tneutron.net\",\"https:\\\/\\\/x.com\\\/t_neutron\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Results Physiological Characteristics of Food - TN Pangan","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tneutron.net\/pangan\/results-physiological-characteristics-of-food\/","twitter_card":"summary_large_image","twitter_title":"Results Physiological Characteristics of Food - TN Pangan","twitter_description":"Non-perishable (durable): Represents the agricultural products which have undergone treatment process preservation and processing. &#8211; The process of blanching, which","twitter_creator":"@t_neutron","twitter_misc":{"Written by":"Taufiqullah","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tneutron.net\/pangan\/results-physiological-characteristics-of-food\/#article","isPartOf":{"@id":"https:\/\/www.tneutron.net\/pangan\/results-physiological-characteristics-of-food\/"},"author":{"name":"Taufiqullah","@id":"https:\/\/www.tneutron.net\/pangan\/#\/schema\/person\/b57f791b694136047454bb6ac5cbe375"},"headline":"Results Physiological Characteristics of Food","datePublished":"2024-08-23T22:23:10+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tneutron.net\/pangan\/results-physiological-characteristics-of-food\/"},"wordCount":356,"keywords":["physiological drive for food","physiological factors influencing food choice","Physiological Food","physiological food cravings","physiological food influences","physiological food needs","physiological food value","physiological function food","physiological influences on food choices","physiological need for food is called"],"articleSection":["English"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.tneutron.net\/pangan\/results-physiological-characteristics-of-food\/","url":"https:\/\/www.tneutron.net\/pangan\/results-physiological-characteristics-of-food\/","name":"Results Physiological Characteristics of Food - TN Pangan","isPartOf":{"@id":"https:\/\/www.tneutron.net\/pangan\/#website"},"datePublished":"2024-08-23T22:23:10+00:00","author":{"@id":"https:\/\/www.tneutron.net\/pangan\/#\/schema\/person\/b57f791b694136047454bb6ac5cbe375"},"breadcrumb":{"@id":"https:\/\/www.tneutron.net\/pangan\/results-physiological-characteristics-of-food\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tneutron.net\/pangan\/results-physiological-characteristics-of-food\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.tneutron.net\/pangan\/results-physiological-characteristics-of-food\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tneutron.net\/pangan\/"},{"@type":"ListItem","position":2,"name":"Results Physiological Characteristics of Food"}]},{"@type":"WebSite","@id":"https:\/\/www.tneutron.net\/pangan\/#website","url":"https:\/\/www.tneutron.net\/pangan\/","name":"TN Pangan","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tneutron.net\/pangan\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.tneutron.net\/pangan\/#\/schema\/person\/b57f791b694136047454bb6ac5cbe375","name":"Taufiqullah","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/dcdf36434717ce57bea7f17eb3c140a2ff8def45941b720aa8fc1cccd6cdd505?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/dcdf36434717ce57bea7f17eb3c140a2ff8def45941b720aa8fc1cccd6cdd505?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/dcdf36434717ce57bea7f17eb3c140a2ff8def45941b720aa8fc1cccd6cdd505?s=96&d=mm&r=g","caption":"Taufiqullah"},"description":"Taufiqullah","sameAs":["http:\/\/www.tneutron.net","https:\/\/x.com\/t_neutron"]}]}},"_links":{"self":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/1240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/comments?post=1240"}],"version-history":[{"count":1,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/1240\/revisions"}],"predecessor-version":[{"id":3036,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/1240\/revisions\/3036"}],"wp:attachment":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/media?parent=1240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/categories?post=1240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/tags?post=1240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}