INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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slows the growth of
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destroys
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encourages growth of
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None of the above
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Detailed explanation-1: -Canning temperatures are used to destroy most bacteria, yeasts, and molds in acid foods. Time required to kill these decreases as temperatures increase. Warming temperatures prevent growth, but may allow survival of some microorganisms.
Detailed explanation-2: -The canning process involves placing foods in jars or cans and heating them to a temperature that destroys microorganisms that could be a health hazard or cause the food to spoil. Canning also inactivates enzymes that could cause the food to spoil.
Detailed explanation-3: -At 10 pounds pressure in a weighted gauge canner or 11 pounds pressure in a dial gauge canner, the temperature is 240°F. 240°F is the temperature needed to destroy Clostridium botulinum spores.
Detailed explanation-4: -The heating process during canning destroys from one-third to one-half of vitamins A and C, thiamin, and riboflavin. Once canned, additional losses of these sensitive vitamins are from 5 to 20 percent each year. The amounts of other vitamins, however, are only slightly lower in canned compared with fresh food.