Food Technology: High Sugar Preservation

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Foods with high concentration of sugar have a reduced ______ of the food, making it difficult for microorganisms to grow.

Aw

Sugar in high concentrations acts as a ______ due to osmosis, preventing microbial growth.

preservative

The minimum concentration of sugar in sugar preserved products must be at least ______ percent to prevent microorganisms from growing.

68

Pectin, a natural component of fruits, forms a ______ only in the presence of sugar and acid.

gel Signup and view all the answers

The use of sugar in preservation cannot reduce the water activity below ______, which is sufficient to inhibit mesophilic bacteria and yeast.

0.845 Signup and view all the answers

Foods low in acid are usually combined with some ______ fruit to ensure proper preservation.

acid Signup and view all the answers

Besides contributing flavor to the product, the ______ aids in the preservation.

acid Signup and view all the answers

Ginger and ______ are the most common vegetables that are often sugared to prepare relishes or Sweet pickles.

carrot Signup and view all the answers

The peels of ______ fruits like lemon are often candied to form relishes.

citrus Signup and view all the answers

Jelly refers to a product made of whole fruit cut into pieces and crushed, then heated with ______ and sugar.

water Signup and view all the answers

Fruit Preserves are preparations of fruits whose main preserving agent is ______ and sometimes acid.

sugar Signup and view all the answers

Fruit Paste is made from fresh or frozen fruit, ______ and sometimes spices/flavorings.

sugar Signup and view all the answers

Fruits such as currants, raspberries, and crabapples are classified as ______ acid fruits.

high Signup and view all the answers

Peaches and pears are generally low in both ______ and pectin.

acid Signup and view all the answers

Fruits like strawberries and apricots contain sufficient ______, but are low in pectin.

acid Signup and view all the answers

Crabapples, sour apples, and sour cherries are preferred fruits for making ______.

jelly Signup and view all the answers

Sugar aids in ______ formation, develops flavor, and acts as a preservative.

gel Signup and view all the answers

Commercially canned or frozen fruits may contain insufficient amounts of ______ to produce gel.

pectin Signup and view all the answers

Fruits such as apples, pears, ______ and cherries are commonly preserved by sugaring method.

plum Signup and view all the answers

Marmalade is a fruit preserve made from the juice and peel of ______ fruits boiled with sugar and water.

citrus Signup and view all the answers

Food Technology: High Sugar Preservation

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Questions and Answers

Foods with high concentration of sugar have a reduced ______ of the food, making it difficult for microorganisms to grow.

Sugar in high concentrations acts as a ______ due to osmosis, preventing microbial growth.

The minimum concentration of sugar in sugar preserved products must be at least ______ percent to prevent microorganisms from growing.

Pectin, a natural component of fruits, forms a ______ only in the presence of sugar and acid.

The use of sugar in preservation cannot reduce the water activity below ______, which is sufficient to inhibit mesophilic bacteria and yeast.

Foods low in acid are usually combined with some ______ fruit to ensure proper preservation.

Besides contributing flavor to the product, the ______ aids in the preservation.

Ginger and ______ are the most common vegetables that are often sugared to prepare relishes or Sweet pickles.

The peels of ______ fruits like lemon are often candied to form relishes.

Jelly refers to a product made of whole fruit cut into pieces and crushed, then heated with ______ and sugar.

Fruit Preserves are preparations of fruits whose main preserving agent is ______ and sometimes acid.

Fruit Paste is made from fresh or frozen fruit, ______ and sometimes spices/flavorings.

Fruits such as currants, raspberries, and crabapples are classified as ______ acid fruits.

Peaches and pears are generally low in both ______ and pectin.

Fruits like strawberries and apricots contain sufficient ______, but are low in pectin.

Crabapples, sour apples, and sour cherries are preferred fruits for making ______.

Sugar aids in ______ formation, develops flavor, and acts as a preservative.

Commercially canned or frozen fruits may contain insufficient amounts of ______ to produce gel.

Fruits such as apples, pears, ______ and cherries are commonly preserved by sugaring method.

Marmalade is a fruit preserve made from the juice and peel of ______ fruits boiled with sugar and water.

Fruit must contain the proper amount of ______ and acid to produce good jelly or jam.

Pectin rich fruits include ______, sour apples, and lemons.

Pectin poor fruits include ______, blueberries, and strawberries.

Low pectin in fruits can be compensated for by adding some ______ apple.

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