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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Bacteria cannot survive in low moisture conditions
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Drying food destroys the enzymes that cause food to go brown
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Drying food make it hard so it lasts longer
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None of the above
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Detailed explanation-1: -Dried foods are preserved because the available moisture level is so low that the microorganisms cannot grow and the enzyme activity is also controlled. Drying can be accomplished by a number of methods viz. sun drying, mechanical/ artificial drying and freeze drying etc.
Detailed explanation-2: -Most commonly, heat is added to the food by hot air, which also carries the moisture away from the food. The process of food dehydration involves simultaneous transfer of mass and heat within the food and the medium used to transfer energy to the food.
Detailed explanation-3: -If dried foods pick up moisture from the storage area, molds and bacteria can grow. This can lead to spoilage and illness. Moisture can also lead to the breakdown of some packaging materials (paper degradation and metal rusting). In areas of high environmental humidity a dehumidifier may be needed.