Food Preservation

3. pure sulfur is burned in a closed box containing the food; sulfur dioxide fumes surround the food and penetrate the surface, slowing oxidation during drying
6. life amount of time a food can be stored and remain wholesome.
8. a microscopic fungus that can cause fermenting in foods that have been preserved, resulting in spoilage.
11. commercial food process that exposes food to low level doses of gamma rays, electron beams, or x-rays.
12. complex proteins produced by living cells that cause specific chemical reactions.
14. carbohydrate found naturally in fruits that make them jell.

1. growth produced on damp or decaying organic matter or on living organisms.
2. freezing raw foods down to -10 °F, and place the packaged foods in single layers on the freezer shelves. The texture of food that is quick-frozen will be better than the texture of foods frozen slowly.
4. packaging commercial process where packaging is sterilized and food is sterilized separately then packed together in a sterile environment.
5. food-borne illness caused by consuming the spore-forming bacteria Clostridium botulinum.
7. burn This is the drying out or dehydration of food. It happens when the food is not packaged correctly and results in a loss of flavor, color, and texture. The food, however, is safe to eat.
9. a process that involves sealing food in airtight containers.
10. This is the amount of space left between the top of the food and the top of the container. Food expands when it freezes, so it is important to leave enough room.
13. packaging commercial process in which food is sealed in a foil pouch and then sterilized in steam-pressure equipment known as a retort.