Preservation Terms

5. – A process to keep food stable and free from spoilage.
6. – The process of adding acids to foods with a basic pH.
7. – Controlling food pH using a combination of acidification, heat treatment, or refrigeration storage.
9. – Food processing to achieve preservation; includes pasteurization, blanching, baking, canning, and microwave cooking.
10. – A chemical group consisting of one oxygen and a hydrogen atom.
11. – A reaction that occurs in the presence of oxygen, deteriorating the quality of foods.

1. – Removing a portion of water away from a product.
2. – A paste or thick liquid suspension usually made from cooked food ground finely.
3. – Weak organic acids have a hydroxyl group attached to an aromatic ring.
4. – Measure of the partial water pressure in food as compared to distilled water. Quantified by a rating of 0-1.0.
7. – A hydrocarbon containing benzene (C6H6).
8. – Process at which a liquid is heated until pathogens have been destroyed.