FST150S_Puzzle 2

7. What harmful microorganisms can be present in poultry and dairy products, requiring cleaning to reduce microbial load?
8. The composite of physical and chemical properties of a material that govern its acceptability to the user, such as a food processor.
12. What is the potential downside of dry cleaning methods, particularly in environments with dust accumulation?
14. Pathogen unable to grow and produce toxins at pH levels lower than 4.6 due to fermentation
16. Properties utilized to remove impurities like dust and chaff during grain cleaning.
17. Term describing the process in which fruits and vegetables continue to take in oxygen and give off carbon dioxide, moisture, and heat after harvest.
19. What unpredictable factor may affect yields or limit harvesting, thus influencing the availability of raw materials for food processing?

1. what is the Method that employs buoyancy differences between food units and contaminants for cleaning?
2. are cement-like substances found in the middle lamella and bonds the cells.
3. Complex mixtures of phenolic compounds in foods.
4. Raw materials must be robust enough to withstand mechanical stresses during preparation, such as __________ during cleaning.
5. What process involves heating freshly pulverised tomatoes to 82°C to inactivate the enzyme?
6. Larger contaminants are removed from smaller food items using screens in a process known as __________.
7. Chlorophyll changes to this compound when it becomes unstable.
9. End-products of fermentation that are inhibitory to pathogens.
10. Process used to inactivate enzymes in fresh vegetables to prevent enzymatic spoilage during freezing
11. Fruits and vegetables continue to do this process after harvest, making them "alive.
13. Red anthocyanins tend to become more violet, blue, or colorless on reaction with these ions
15. what type of bags are used for packing vegetables to prevent moisture accumulation and microbial growth?
18. natural enzymes which hydrolyse pectin.

FST150S_Puzzle 2 - 2024