How the low temperature keep food healthy?
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Answer:
Foods are stored at low temperatures to prevent the growth of microorganisms, activity of enzymes, and purely chemical reactions. Freezing prevents the growth of most foodborne microorganisms and refrigeration temperatures slow down the growth of microorganisms. ... A slow cooling of food allows time to microbial growth.
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Food rotting is a key problem that must be addressed in order to reduce food loss. Food is preserved via a variety of processes, one of which being refrigeration.
Explanation:
- Food's cellular activity diminishes at cold temperatures, as does its respiration rate. This preserves the freshness and nutritional value of the food.
- Food preservation is a technique for extending the shelf life of food. Microorganisms, which are major food spoilers, can be kept away from the food by using preservation techniques.
- Food rotting is caused by the biological activities and respiration that occur in the cells of food material.
- Refrigeration inhibits both of these processes. Refrigeration is the process of exposing food to colder temperatures so that its cellular activity are reduced and bacteria have a harder time reproducing.
- As a result, food safety and freshness are guaranteed. The flavour is improved, and the food appears to be more fresh.
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