5 Questions
What is the principle of low temperature preservation of food?
Reducing microbial activity
What are the main methods used for the preservation of foods?
Low temperature, high temperature, drying, radiation, and chemicals
What leads to spoilage of food?
Microbial activity and environmental conditions
What do preservation techniques aim at?
Reducing or eliminating microorganisms in food
What influences the type and extent of microbial activity leading to spoilage?
Intrinsic characters of the food and environmental conditions
Test your knowledge on food preservation techniques and the methods of killing or preventing the growth of microorganisms in food. Explore principles of using low temperature, high temperature, radiations, and chemicals for food preservation, as well as the significance of microbial endospores and cell aggregates on the quality of processed foods.
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