{"id":40,"date":"2024-04-04T08:54:53","date_gmt":"2024-04-04T05:54:53","guid":{"rendered":"https:\/\/sisu.ut.ee\/biopohikool\/29-mis-pastoorimine-ja-steriliseerimine\/"},"modified":"2024-04-04T08:56:56","modified_gmt":"2024-04-04T05:56:56","slug":"29-mis-pastoorimine-ja-steriliseerimine","status":"publish","type":"page","link":"https:\/\/sisu.ut.ee\/biopohikool\/29-mis-pastoorimine-ja-steriliseerimine\/","title":{"rendered":"2.9. Mis on past\u00f6\u00f6rimine ja steriliseerimine?"},"content":{"rendered":"<p>\n\tBakterid rikuvad inimese toitu. Inimene on \u00f5ppinud toiduaineid s\u00e4ilitama neid kuumutades, kuivatades, soolates, k\u00fclmutades ja vaakumpakendamisega.\n<\/p>\n<table class=\"table table-hover\" border=\"1\" cellpadding=\"5\" cellspacing=\"0\" style=\"width: 100%\">\n<thead>\n<tr>\n<th scope=\"col\">\n\t\t\t\tPast\u00f6\u00f6rimine\n\t\t\t<\/th>\n<th scope=\"col\">\n\t\t\t\tSteriliseerimine\n\t\t\t<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>\n<ul>\n<li>\n\t\t\t\t\t\tTemperatuuril 70 -90\u00b0C\n\t\t\t\t\t<\/li>\n<\/ul>\n<\/td>\n<td>\n<ul>\n<li>\n\t\t\t\t\t\tTemperatuuril kuni 120\u00b0C ja k\u00f5rgel r\u00f5hul\n\t\t\t\t\t<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<ul>\n<li>\n\t\t\t\t\t\tH\u00e4vivad bakterirakud, kuid spoorid s\u00e4ilivad\n\t\t\t\t\t<\/li>\n<\/ul>\n<\/td>\n<td>\n<ul>\n<li>\n\t\t\t\t\t\tH\u00e4vivad t\u00e4ielikult bakterirakud ja nende spoorid\n\t\t\t\t\t<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<ul>\n<li>\n\t\t\t\t\t\tKasutatakse toiduainete l\u00fchiajaliseks s\u00e4ilitamiseks, pikema aja m\u00f6\u00f6dudes toit rikneb\n\t\t\t\t\t<\/li>\n<\/ul>\n<\/td>\n<td>\n<ul>\n<li>\n\t\t\t\t\t\tSteriliseeritud toiduained ei rikne enamasti isegi pikaajalisel s\u00e4ilitamisel\n\t\t\t\t\t<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<ul>\n<li>\n\t\t\t\t\t\tKasutatakse n\u00e4iteks piimatoodete s\u00e4ilitamiseks\n\t\t\t\t\t<\/li>\n<\/ul>\n<\/td>\n<td>\n<ul>\n<li>\n\t\t\t\t\t\tKasutatakse n\u00e4iteks liha-kalakonservide valmistamisel.\n\t\t\t\t\t<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>Bakterid rikuvad inimese toitu. Inimene on \u00f5ppinud toiduaineid s\u00e4ilitama neid kuumutades, kuivatades, soolates, k\u00fclmutades ja vaakumpakendamisega. Past\u00f6\u00f6rimine Steriliseerimine Temperatuuril 70 -90\u00b0C Temperatuuril kuni 120\u00b0C ja k\u00f5rgel r\u00f5hul H\u00e4vivad bakterirakud, kuid spoorid s\u00e4ilivad H\u00e4vivad t\u00e4ielikult bakterirakud ja nende spoorid Kasutatakse toiduainete &#8230;<\/p>\n","protected":false},"author":345,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-40","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/sisu.ut.ee\/biopohikool\/wp-json\/wp\/v2\/pages\/40","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sisu.ut.ee\/biopohikool\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sisu.ut.ee\/biopohikool\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sisu.ut.ee\/biopohikool\/wp-json\/wp\/v2\/users\/345"}],"replies":[{"embeddable":true,"href":"https:\/\/sisu.ut.ee\/biopohikool\/wp-json\/wp\/v2\/comments?post=40"}],"version-history":[{"count":1,"href":"https:\/\/sisu.ut.ee\/biopohikool\/wp-json\/wp\/v2\/pages\/40\/revisions"}],"predecessor-version":[{"id":600,"href":"https:\/\/sisu.ut.ee\/biopohikool\/wp-json\/wp\/v2\/pages\/40\/revisions\/600"}],"wp:attachment":[{"href":"https:\/\/sisu.ut.ee\/biopohikool\/wp-json\/wp\/v2\/media?parent=40"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}