Question

there are 10 questions. 1-9 questions carry 4 points. 10th question carry 8 points.

1. two food materials which are preserved by sun-drying method in our home?

2.two food materials which are preserved by adding common salt?

3. two food materials which are preserved by using sugar?

4. two food materials which are preserved by deep freezing?

5. two food materials preserved by heating?

6. two food materials which are preserved by cooling?

7. two food materials which are preserved by adding mustard and vinegar?

8. two food materials which are preserved by pasteurisation?

9. two food materials which are preserved by packing in air-tight packets?

10. two food materials which are preserved by special chemical as preservatives? also name two chemicals which are used for preserving food?​

Answer 1

Answer:

like methi leaves and spinach are preserved by sun-drying method in our homes.

Common salt has been used to preserve meat and fish for ages. Meat and fish are covered with dry salt to check the growth of bacteria. Salting is also used to preserve amla, raw mangoes, tamarind, etc.

Jams and jellies are preserved by using sugar.

Food materials such meat and fish are usually preserved by deep freezing.

Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Common chemically pickled foods include cucumbers, peppers, corned beef, herring, and eggs, as well as mixed vegetables such as piccalilli.

Fish, meat.

They are used as preservative for preserving fruits such as raw mango,amla and lemon in the form of their pickles.

The food products that can be pasteurized are butter, cheese, cream cheese, sour cream, yogurt.

Some food items are stored in air-tight packets so that oxygen is not available for proliferation of microbes. Some food items are packed in cans; along with some preservatives. Oily food; such as potato chips; is packed in air-tight packets which are filled with nitrogen gas.

Salt, sodium nitrite, spices, vinegar, and alcohol have been used to preserve foods for centuries. Sodium benzoate, calcium propionate, and potassium sorbate are used to prevent microbial growth that causes spoilage and to slow changes in color, texture, and flavor.