FST150S_Puzzle 2

3. What unpredictable factor may affect yields or limit harvesting, thus influencing the availability of raw materials for food processing?
5. is the potential downside of dry cleaning methods, particularly in environments with dust accumulation?
8. What harmful microorganisms can be present in poultry and dairy products, requiring cleaning to reduce microbial load?
14. what type of bags are used for packing vegetables to prevent moisture accumulation and microbial growth?
15. are cement-like substances found in the middle lamella and bonds the cells.
16. Pathogen unable to grow and produce toxins at pH levels lower than 4.6 due to fermentation
17. The composite of physical and chemical properties of a material that govern its acceptability to the user, such as a food processor.
18. describing the process in which fruits and vegetables continue to take in oxygen and give off carbon dioxide, moisture, and heat after harvest.
20. what is the Method that employs buoyancy differences between food units and contaminants for cleaning?

1. Properties utilized to remove impurities like dust and chaff during grain cleaning.
2. Red anthocyanins tend to become more violet, blue, or colorless on reaction with these ions
4. natural enzymes which hydrolyse pectin.
6. Chlorophyll changes to this compound when it becomes unstable.
7. Fruits and vegetables continue to do this process after harvest, making them "alive.
9. Process used to inactivate enzymes in fresh vegetables to prevent enzymatic spoilage during freezing
10. Complex mixtures of phenolic compounds in foods.
11. End-products of fermentation that are inhibitory to pathogens.
12. What process involves heating freshly pulverised tomatoes to 82°C to inactivate the enzyme?
13. Larger contaminants are removed from smaller food items using screens in a process known as __________.
19. Raw materials must be robust enough to withstand mechanical stresses during preparation, such as __________ during cleaning.

FST150S_Puzzle 2 - 2024