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Questions and Answers
What is the principle of low temperature preservation of food?
What is the principle of low temperature preservation of food?
- Enhancing microbial activity
- Preventing natural food enzymes
- Promoting food spoilage
- Reducing microbial activity (correct)
What are the main methods used for the preservation of foods?
What are the main methods used for the preservation of foods?
- Canning, pickling, salting, sugaring, smoking
- High pressure, fermentation, vacuum packaging, additives
- Freezing, freeze-drying, pasteurization, dehydration
- Low temperature, high temperature, drying, radiation, and chemicals (correct)
What leads to spoilage of food?
What leads to spoilage of food?
- Preservation methods and food additives
- Radiations and chemicals
- Microbial activity and environmental conditions (correct)
- Natural food enzymes and low temperature
What do preservation techniques aim at?
What do preservation techniques aim at?
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What influences the type and extent of microbial activity leading to spoilage?
What influences the type and extent of microbial activity leading to spoilage?
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