FOOD CHEMISTRY
BASIC PRINCIPLES OF CHEMISTRY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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darkness, no air, low temperature, no moisture
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darkness, air, no temperature, no moisture
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light, no air, high temperature, no moisture
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light, air, high temperature, no moisture
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Detailed explanation-1: -Low temperature prevents the microbes from growing.
Detailed explanation-2: -Molds and yeasts are able to grow at refrigerator temperatures. Molds growing at low temperatures are Botrytis, Cladosporium, Geotrichum, Mucor, Penicillium, and Sporotrichum. Yeasts growing at low temperatures are Candida, Debaryomyces, Rhodotorula, and Torulopsis. cannot prevent microbial growth indefinitely.
Detailed explanation-3: -The humidity in the storage environment should be low. If dried foods pick up moisture from the storage area, molds and bacteria can grow. This can lead to spoilage and illness. Moisture can also lead to the breakdown of some packaging materials (paper degradation and metal rusting).
Detailed explanation-4: -Sugar: Sugar is a common preservative used in jams and jellies. Smoking: Smoking prevents dehydration in fish and meat and thus prevents spoilage. Canning: The food contents are sealed in an airtight container at high temperatures. More items