FOOD PROCESSING AND PRESERVATION
DRYING AND DEHYDRATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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To preserve food, remove the favorable
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temperature and climate
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enzymes and moisture
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temperature and moisture
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enzymes and climate
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Explanation:
Detailed explanation-1: -To minimise pathogenic bacteria – food in long-term storage is at serious risk of spoilage due to bacteria such as E. coli, Salmonella, and other pathogens. Bacteria only need warmth, moisture, and time to rapidly multiply in food, but food preservation inhibits one or more of these conditions and stops their growth.
Detailed explanation-2: -Boiling and refrigeration prevent around 70 percent of microbial growth. Boiling kills the microorganisms that cannot tolerate extreme temperatures. Thus, it helps in food preservation. Refrigerators have very low temperatures.
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