FOOD PROCESSING AND PRESERVATION
THERMAL PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Canning
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Dehydration
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Fermentation
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Freezing
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Pasteurization
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Detailed explanation-1: -Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood, low-acid foods with pH values higher than 4.6. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F.
Detailed explanation-2: -The food is heat treated to produce a commercially sterile shelf-stable product with an air-tight (vacuum) seal. Heat treatment kills organisms that may spoil the food or cause food-borne illnesses. Contents remain commercially sterile until the container is opened and the vacuum seal is broken.
Detailed explanation-3: -Corn meal. Macaroni pasta. Pinto beans. Potato flakes. Powdered milk. Rolled oats. Wheat. White rice. More items •27-Dec-2022