INTRODUCTION TO FOOD TECHNOLOGY
IMPORTANCE OF FOOD TECHNOLOGY IN TODAYS WORLD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Lowering temperature retards chemical reactions and actions of food enzymes.
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TRUE
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FALSE
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -Chemical changes during freezing Fresh produce contains chemical compounds called enzymes, which cause the loss of color, loss of nutrients, flavor changes, and color changes in frozen fruits and vegetables. These enzymes must be inactivated to prevent such reactions from taking place.
Detailed explanation-2: -Low-temperature preservation Storage at low temperatures prolongs the shelf life of many foods. In general, low temperatures reduce the growth rates of microorganisms and slow many of the physical and chemical reactions that occur in foods.
There is 1 question to complete.