FOOD PERSERVATION

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  1. 3. A preservation method that involves lowering the temperature of food to below freezing point, which slows down enzymatic activity and inhibits the growth of bacteria.
  2. 6. of Temperature: A preservation method that involves lowering the temperature of food to slow down microbial growth and enzymatic reactions, which can be achieved through cooling or freezing.
  3. 9. Chloride: Commonly known as table salt, it is used in food preservation to inhibit microbial growth through the process of osmosis and dehydration.
  4. 10. A substance added to food to prevent spoilage and extend its shelf life by inhibiting the growth of microorganisms or slowing chemical reactions.
  5. 11. A process that eliminates all forms of microbial life, including bacteria, viruses, and spores, typically through heat, chemical agents, or radiation, to ensure food safety.
  6. 12. Substances that prevent oxidation, thereby extending the shelf life of food by protecting against the degradation caused by oxygen exposure. Common antioxidants include vitamin C and vitamin E.
  7. 15. The process of treating food to prevent spoilage, extend shelf life, and maintain its quality by inhibiting the growth of microorganisms and degrading factors.
  8. 16. Preservative: Substances added to food to inhibit spoilage and extend shelf life by preventing the growth of bacteria, molds, and yeasts. Examples include sodium benzoate and potassium sorbate.
  9. 17. A method of preserving food by sealing it in airtight containers (usually metal cans or glass jars) and heating it to destroy harmful microorganisms, extending the food's shelf life.
Down
  1. 1. A heat treatment process that involves heating liquids to a specific temperature for a set period to kill or inactivate harmful microorganisms without significantly affecting taste or nutritional value.
  2. 2. A preservation method that removes moisture from food, thereby inhibiting the growth of spoilage microorganisms. Commonly used for fruits, vegetables, and meats.
  3. 4. The sensory perception of taste and aroma of food, influenced by its chemical composition and how it is preserved or processed.
  4. 5. Acid: Also known as acetic acid, it is a colorless organic compound that gives vinegar its characteristic sour taste and is widely used as a food preservative.
  5. 7. Value: A measure of the nutrients contained in a food item, including vitamins, minerals, proteins, fats, and carbohydrates, which contribute to overall health.
  6. 8. A preservation method that involves sealing food or beverages in bottles to protect them from air and microbial contamination. Commonly used for juices, sauces, and other liquids.
  7. 12. Compounds that donate protons (H⁺ ions) in a solution, often used in food preservation to lower pH and inhibit microbial growth. Common examples include citric acid and acetic acid (vinegar).
  8. 13. A method of food preservation that involves applying heat to destroy or inactivate harmful microorganisms and enzymes, commonly used in canning and pasteurization.
  9. 14. A preservation technique that exposes food to ionizing radiation to kill bacteria, parasites, and insects, and to extend shelf life.