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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Prevents the growth of yeasts and moulds
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Prevents bacterial growth
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Prevents browning in unprocessed fruit
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Prevents deterioriation of flavour in lipids
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Detailed explanation-1: -A natural preservative and low pH of ascorbic acid prevent microbial growth, thereby preventing food spoilage, preserve the freshness and colour.
Detailed explanation-2: -Vitamin C, also known as ascorbic acid, has several important functions. These include: helping to protect cells and keeping them healthy. maintaining healthy skin, blood vessels, bones and cartilage.
Detailed explanation-3: -In addition, ascorbic acid prevented the browning of fresh-cut apples by increasing APX activity and inhibiting PPO and POD activities which reduce the oxidation of total phenolics and flavonoids.
Detailed explanation-4: -There are a number of different products to use to prevent this naturally occurring process, assuring a quality preserved product. Ascorbic acid, also known as Vitamin C, is used as an anti-oxidant to keep fruit from darkening.