Principles of Food Sciences: Food Preservation Quiz

The aim of preservation is to prevent food spoilage as a result of the growth of micro-organisms and breakdown of food by enzymes.

Temperature, oxygen, and time promote enzymes and microbial activity.

To destroy or inactivate micro-organisms, to destroy or inactivate enzyme activities, to prevent the re-entry of new microbes by sealing food, and to maintain the nutritional value, color, and texture.

<p>Extend shelf-life, keep food safe and prevent spoilage, save money</p> Signup and view all the answers

<p>Salting and smoking</p> Signup and view all the answers

<p>Temperature, oxygen, food, time, moisture, pH level</p> Signup and view all the answers

<p>To extend shelf-life, keep food safe, save money, reduce wastage, make food available out of season, enable easier transportation and storage, and add variety to meals.</p> Signup and view all the answers

<p>To keep food safe, retain quality, prevent decomposition, and store it in a fit condition for future use.</p> Signup and view all the answers

<p>Destroy or inactivate micro-organisms, destroy or inactivate enzymes activities, prevent the re-entry of new microbes by sealing food, maintain nutritional value, color, and texture, and prevent/removal of insects, worms, and rats.</p> Signup and view all the answers

<p>By storing foods in dry, air-tight containers.</p> Signup and view all the answers