FOOD TECHNOLOGY

Detailed explanation-1: -The jars are heated to a temperature that destroys harmful microorganisms and inactivates enzymes. This heating, and later cooling, forms a vacuum seal. This vacuum seal prevents further microorganisms from entering the jar and contaminating the foods during storage. Pickling is another form of canning.

Detailed explanation-2: -Sugar is what’s known as a hygroscopic, meaning it binds water molecules very easily. In jams and preserves, this starves harmful bacteria of the water they need to grow, and in cakes and biscuits acts as a humectant, retaining moisture and preventing products from going stale.

Detailed explanation-3: -Sugar helps preserve the color, texture and flavor of the food. The sugar in jams and jellies helps the gel to form, and increases the flavor. When large amounts of sugar are used in a recipe, the sugar also acts as a preservative by inhibiting microbial activity; thus, recipes should not be modified or adapted.

Detailed explanation-4: -This means sugar absorbs water in the food resulting in the reduction of water activity (aw). Bacteria need water to grow and multiply, so lowering the water activity in a food product means there is less free water molecules for the bacteria. It creates an environment that limits microbial survival and growth.