FOOD TECHNOLOGY

Detailed explanation-1: -Low temperature preserves food by: Slowing down growth and activity of spoilage organism in food. By slowing down the rate of chemical reaction or other enzymatic activity that cause self-decomposition of food. Sometimes low temperature kills spoilage organism in food.

Detailed explanation-2: -Storage at low temperatures prolongs the shelf life of many foods. In general, low temperatures reduce the growth rates of microorganisms and slow many of the physical and chemical reactions that occur in foods.

Detailed explanation-3: -Microorganisms, both spoilage and pathogenic, grow rapidly at room temperature. To slow microbial growth, the enzymatic and oxidation processes, store foods at lower temperatures.

Detailed explanation-4: -In general, the higher the temperature, the more easily microorganisms can grow up to a certain point. Very high and low temperatures both obstruct the enzyme processes microorganisms depend on to survive.