FOOD TECHNOLOGY

Detailed explanation-1: -Sodium benzoate is a preservative used in jams. Benzoic acid is absorbed into the cell that decreases the intracellular pH. Hence the anaerobic fermentation of glucose through phosphofructokinase decreases. This inhibits survival of microorganisms that cause food spoilage.

Detailed explanation-2: -For high-acid fruit products the most typical thermal process is canning, in which fruit or fruit products are hot-filled or heated in a hermetically sealed container. The process temperature is generally in the range of 88 °C (190 °F).