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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How does quick freezing help to slow down the activity of food spoilage?
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The sizes of ice crystals formed within the food are big, which do not cause damage to the texture of the food.
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The sizes of ice crystals formed within the food are small, which do not cause damage to the texture of the food.
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -The need for freezing and frozen storage The physical state of food material is changed when energy is removed by cooling below freezing temperature. The extreme cold simply retards the growth of microorganisms and slows down the chemical changes that affect quality or cause food to spoil (George, 1993).
Detailed explanation-2: -Freezing reduces the number of potentially harmful bacteria that can cause food poisoning. It does that by preventing micro-organisms from growing (which happens naturally as fresh food degrades.) Freezing suspends microbial and fungal activity in food. As long as it’s frozen, it’s safe.
There is 1 question to complete.