Question

U000 spoilage?
What is food preservation? What are the advantages of pres
What is common to all methods of food preservation? Ho
to preserve food?
How does solting help to preserve food?
which two techniques are used in conning?
Does milk lose any nuttive value on pasteurisation
your answer
Project Work
With the help of your parents, make fruit jom, plo​

Answer 1

Answer:

What is food preservation?

Food preservation includes food processing practices which prevent the growth of microorganisms, or other microorganisms, and slow the oxidation of fats that cause rancidity.

What are the advantages of pres

Some of the major benefits of a press release include:

• Immediate exposure to an established audience.
• Affordable cost.
• Potential sales increase.
• Major SEO benefits.
• Increased web traffic to your website.
• Social sharing potential.
• Builds a working relationship with PR firm.
• Possibility for return customers.

What is common to all methods of food preservation?

The most common methods used either to kill or to reduce the growth of microorganisms are the application of heat, the removal of water, the lowering of temperature during storage, the reduction of pH, the control of oxygen and carbon dioxide concentrations, and the removal of the nutrients needed for growth.

How to preserve food?

The 5 best ways to preserve food

1) Freeze. The colder a food is, the slower its rate of deterioration.

2) Freezing herbs. • Herbs in water can be frozen in ice cube trays.

3) Heat.

4) Boiling to make fruit preserves.

5) Use strong concentrations.

How does solting help to preserve food?

Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions. ... For example, a food might be protected by a combination of salt, refrigeration, pH, and a chemical preservative.

which two techniques are used in conning?

The two-dimensional method accounts realistically for the most critical parameters affecting coning behavior, including production rate, formation stratification, horizontal and vertical permeabilities, depth of well penetration, gravity and capillary forces.

Does milk lose any nuttive value on pasteurisation.

Scientific research has demonstrated that pasteurization does not significantly alter the nutritional qualities of milk. The important nutrients in milk are not affected by heat. Pasteurized milk is an excellent source of calcium, protein, riboflavin, vitamin A, and phosphorus.