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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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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Detailed explanation-1: -Moisture loss, or ice crystals evaporating from the surface area of a product, produces freezer burn-grainy, brownish spots where the tissues become dry and tough. These areas often develop unpleasant flavors. Packaging designed specifically for freezing foods will prevent freezer burn.
Detailed explanation-2: -The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.
Detailed explanation-3: -Fruits or vegetables with high water content or a delicate cell structure do not freeze well. These include lettuce, tomatoes, watermelon, citrus fruit sections and cucumbers. Most other foods can be frozen with varying degrees of success.