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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Preserving
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Drying
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Salting
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Freezing
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Detailed explanation-1: -Freezing is the most successful technique for long-term preservation of food. The temperature used in home freezers (in refrigerator) is-20°C. At this temperature, most of free water is in the frozen state. Dry ice (-78°C) and liquid nitrogen (-196°C) can be used for rapid freezing.
Detailed explanation-2: -Freezing. Freezing is an effective form of food preservation because the pathogens that cause food spoilage are killed or do not grow very rapidly at reduced temperatures.
Detailed explanation-3: -Most food freezing systems rely on convection as the principal means of heat removal. The rate of heat removal from the product depends on the surface area available for heat flow; the temperature difference between the surface and the medium; and the surface heat transfer coefficient.
Detailed explanation-4: -Contact Freezing. Blast Freezing. Brine Freezing. Cryogenic Freezing.