Questions and Answers
What is one method to prevent browning in food?
How does lemon juice contribute to preventing browning in cut fruit?
Which substance can be used as a powder to control browning?
What role does pH play in preventing browning?
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What is a suggested ratio when using lemon juice to prevent browning?
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Study Notes
Control of Browning in Food
- Effective prevention of browning involves minimizing oxygen contact with food substrates.
- Use of sugar syrup creates a barrier to oxygen when covering foods.
- Film wraps with low oxygen permeability can also reduce contact between food and oxygen.
- Commercially prepared citric acid or ascorbic acid can be applied to cut fruit surfaces as a control method.
- Lemon juice mixed in a 3:1 ratio with water is a recommended treatment for fruit surfaces.
- This lemon juice application promotes oxidation of vitamin C instead of food pigments.
- Acidic pH from the lemon juice helps inhibit enzymatic reactions that lead to browning.
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Description
This quiz explores effective methods for preventing browning in fruits and vegetables. Learn about techniques such as covering with sugar syrup, using film wraps, and applying citric and ascorbic acid. Test your understanding of these food preservation strategies.
