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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To keep food safe
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To retain quality of food
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To prevent decomposition of food
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All the above
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Detailed explanation-1: -Low temperature is commonly used physical method of preservation of food. Low temperature preserves food by: Slowing down growth and activity of spoilage organism in food. By slowing down the rate of chemical reaction or other enzymatic activity that cause self-decomposition of food.
Detailed explanation-2: -i) Pasteurization (heating below 100oC): It is a mild heat treatment given to the food to kill most pathogenic micro-organisms and is used in the food where drastic heat treatment cause undesirable changes in the food. It is usually supplemented by other methods to prolong shelf life.
Detailed explanation-3: -Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process.