Food Processing
Across
- 3. Treating a product with mild heat to eliminate pathogens
- 6. The use of radiant energy to kill microorganisms
- 7. Air is removed from the container to prevent microbial activity
- 8. Salting, brining, or aging a product to extend its shelf life or make it more flavorful
- 9. Preserving foods through cleaning, heating, and other processing, followed by airtight sealing in jars or cans in order to prevent activity of microorganisms and slow oxidation
- 10. Exposing a food product to smoke to preserve and improve flavor and appearance
- 12. Boiling to release water from a food product
- 13. Applying pressure to reduce the size of a food product
Down
- 1. Removing water from food
- 2. A mix of ingredients are forced through an opening, then cut to create specific shapes, sizes, or designs
- 4. processes which mix water-based ingredients with fat-based ingredients so that the substance is stable and does not separate
- 5. The use of microorganisms to convert carbohydrates to acids or alcohol.
- 11. Applying pressure to release juice or water