Question

24. Give reasons
(I)Vacuum packing is commonly used for storing nuts.
(ii)Even pasteurized milk needs to be stored under refrigeration.
(iii) A small amount of citric acid and phosphoric acid is added to fruit drinks.​

Answer 1

Answer:

i Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps).

Answer 2

1. Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps).
2. The pasteurized milk should be refrigerated because milk is highly nutrient-rich food and it is very prone for spoilage so after pasteurized it should be refrigerated to reduce the chances of spoilage. Advantages of pasteurization: Pasteurization helps in killing pathogenic and spoiling microbes in milk.
3. The most common acidulants in soft drinks are citric acid and phosphoric acid [13]. Cola- flavored carbonated beverages use phosphoric acid as acidulant because it can strengthen the acidity and cola flavor at very low costs. ... Non-cola soft drinks usually use citric acid.

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