Question

low temperature prevents spoilage of food because ​

Answer 1

Answer:

reactivity

Explanation:

Because at lower temperature the reactivity e of components in food is very less which makes it possible that food spoils less at lower temperature.

Answer 2

Low temperature prevents spoilage of food since it impedes microbial development and inactivates catalysts.

How does low temperature forestall food spoils?

• Utilization of low temperature decreases the microbial movement and catalyst action hence dragging out the timeframe of realistic usability of food sources.
• Quick defrosting is attractive to control microbial development.
• The killing pace of microorganisms is fast toward the start of freezing.

Low-temperature techniques for the conservation:

• There are four unmistakable low-temperature techniques for the conservation of food sources in particular room-temperature capacity, chilling, refrigeration, and freezing.

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