INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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slows
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stops
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deactivates
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has no effect on
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Detailed explanation-1: -Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt them.
Detailed explanation-2: -Freezing delays spoilage and keeps foods safe by preventing microorganisms from growing and by slowing down the enzyme activity that causes food to spoil. As the water in the food freezes into ice crystals, it becomes unavailable to those microorganisms that need it for growth.
Detailed explanation-3: -Slow freezing produces large ice crystals that punch through cell membranes. As a result, when foods with large ice crystals thaw, there is more dripping and loss of liquid. Small crystals are unstable and over time grow to form larger crystals.