Science Homework
Q.1 What is meant by Food Preservation ?
Q.2 What are the five methods of Food Preservation?
Q.3 What is "Dehydration" of food?
Q.4) Define Pasteurisation.
Q.5) Name three chemical preservatives.
Answers
Ans.1 Food preservation can be defined as the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour.
Ans.2 Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals.
Ans.3 Food drying is a method of food preservation in which food is dried. Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water.
Ans.4 Pasteurization or pasteurisation is a process in which packaged and non-packaged foods are treated with mild heat, usually to less than 100 °C, to eliminate pathogens and extend shelf life.
Ans.5 Modern and industrial levels of preserving food, like canning and meat curing, typically involve three types of chemical preservatives: Benzoates (such as sodium benzoate) Nitrites (such as sodium nitrite) Sulphites (such as sulphur dioxide)
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Answer:
1.Food preservation can be defined as the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour.
2.Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals.
3.Food dehydration is a process of reducing moisture of food to low levels for improved shelf life by adding one or more forms of energy to the food. ... The process of food dehydration involves simultaneous transfer of mass and heat within the food and the medium used to transfer energy to the food.
4.The heating of every particle of milk or milk product to a specific temperature for a specified period of time without allowing recontamination of that milk or milk product during the heat treatment process. ... Keeping Quality Aspect - to improve the keeping quality of milk and milk products.
5.Modern and industrial levels of preserving food, like canning and meat curing, typically involve three types of chemical preservatives: Benzoates (such as sodium benzoate) Nitrites (such as sodium nitrite) Sulphites (such as sulphur dioxide)
Explanation: