3. Describe the principle on which the following methods of food preservation are based :
(a) boiling, (b) canning, (c) freezing, (d) dehydration.
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(a) Boiling kills of bacteria because bacteria spoil food.
(b) Canning help to store food at room temperature for many months.
(c) Freezing prevents degradation from inadequate preparation and cooking so that the food can last for long time.
(d) Dehydration is pretty straight forward and involves reducing the water content of food. Removing moisture from food inhibits various bacteria and molds from growing and spoiling it. The water content of food is typically very high - 80% to 95% for various fruits and vegetables. Dehydration reduces the water content down to 10-15%.
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