Food Processing

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