FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
The measure of water vapor in air, also known as ____, affects the storage shelf life of perishable foods.
|
|
humidity
|
|
|
dew point
|
|
|
water activity
|
|
|
partial pressure
|
Explanation:
Detailed explanation-1: -High RH levels (85-95%) are usually recommended for transporting most fresh fruits and vegetables in order to prevent moisture loss. However, produce such as dried onions, garlic, dates, dried fruits, and nuts need to be transported in conditions of lower relative humidity.
Detailed explanation-2: -The humidity in the storage environment should be low. 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).
There is 1 question to complete.