Ag Science

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Across
  1. 1. Main preservative mechanism of sodium chloride.
  2. 4. Term for overall taste or acceptability of food.
  3. 5. A preservative often found in soft drinks.
  4. 7. The transfer of heat by direct contact.
  5. 11. Acidic additive that prevents browning in dried fruit.
  6. 13. A drying method that uses salt.
  7. 16. Additive that enhances food taste without adding its own flavor.
  8. 17. Preservation process using UV or IR to transfer energy.
  9. 19. A preservation method involving natural acids like vinegar.
  10. 20. Common antioxidant used in processed meats.
  11. 21. A preservation method used to decompose sugars without oxygen.
  12. 22. Heated between two metal surfaces to rapidly freeze food.
  13. 23. A method where food is quickly frozen, then moisture removed in a vacuum.
  14. 24. Gas that slows fruit ripening by inhibiting ethylene.
  15. 25. A process that slows microbial activity but doesn’t kill them, usually around 45°F.
  16. 27. The process of oxygen increasing spoilage.
Down
  1. 2. Food additive that neutralizes metal ions.
  2. 3. A heat treatment that kills pathogens in milk.
  3. 6. An additive often used to retain moisture in cookies.
  4. 7. The transfer of heat by movement of air or liquid.
  5. 8. Spoilage agents besides microbes (e.g., insects, rodents).
  6. 9. A sugar-based additive that reduces water activity.
  7. 10. High-speed method of freezing using air.
  8. 11. Spoilage process that begins after fruit ripens.
  9. 12. Complete destruction of microorganisms.
  10. 14. Legal approval body for food additives in the U.S.
  11. 15. Removal of moisture using machines.
  12. 18. Natural acid found in vinegar.
  13. 21. Process of storing food at subzero temperatures.
  14. 26. Freezing method involving liquid nitrogen.