..... is the methods which lower the water content of food to a point where the activities of enzymes and food spoilage and food poisoning microorganisms are destroyed / inhibited.

MICROORGANISMS IN FOOD

Please wait while the activity loads.
If this activity does not load, try refreshing your browser. Also, this page requires javascript. Please visit using a browser with javascript enabled.

If loading fails, click here to try again

Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]

____ is the methods which lower the water content of food to a point where the activities of enzymes and food spoilage and food poisoning microorganisms are destroyed / inhibited.

A	Adding propionates
B	Impregnate wrappers
C	Radiation
D	Drying

Explanation:

Detailed explanation-1: -Drying is a process used for food preservation. Different drying methods and dryers are used by the food industry to remove water from foods. Removal of water reduces aw, which has a negative effect on the growth and survival of different microorganisms in foods, retarding the deterioration of foods.

Detailed explanation-2: -Drying: Drying is the process of preservation of food by removal of water/moisture content in the food.

Detailed explanation-3: -Heating, freeze drying, freeze concentration, and osmotic concentration methods are used to reduce water activity of foods. Dried or low-moisture foods do not contain more than 25% moisture.

Detailed explanation-4: -Desiccation is also known as drying or dehydration. This is an ancient technique of food preservation in which food is dried thus initiating the growth of bacteria, yeast and moulds through the removal of water.

There is 1 question to complete.

FOOD TECHNOLOGY

FOOD MICROBIOLOGY

MICROORGANISMS IN FOOD