FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Enzymes responsible for browning are destroyed by freezing.
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True
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False
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.
Detailed explanation-2: -Freezing only slows the enzyme activity that takes place in foods. It does not halt these reactions which continue after harvesting. Enzyme activity does not harm frozen meats or fish, but browning can occur in fruits while they are being frozen or thawed.
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