Across
- 7. A substance used in pickling to lower pH and inhibit microbial growth.
- 8. Food soaked in a preserving solution to help prevent spoilage.
- 10. A microorganism that can be involved in food spoilage and fermentation.
- 13. Food that has not undergone preservation or processing.
- 14. A low-temperature method that helps slow or stop enzyme activity and preserve food.
- 15. A substance involved in fermentation and can also contribute to food preservation.
- 16. A factor used in food processing and drying and that can affect enzymes and microorganisms.
- 17. The use of a package to help protect food and extend its shelf life.
- 19. Equipment that can be used to dry food using heat and airflow.
Down
- 1. A method of drying food by exposing it to sunlight.
- 2. The deterioration of food that can cause changes in color, odor, texture, or quality of the food that is considered non-consumable..
- 3. A salty water solution used for soaking food.
- 4. Microorganisms that can cause food spoilage or be useful in food processing.
- 5. A substance added to food to help remove water and preserve it.
- 6. A type of fungus that can cause food spoilage.
- 8. A food additive that can help improve or extend the shelf life of a product.
- 9. A major component of food that can be removed to help preserve food.
- 11. An acidic liquid commonly used to preserve food through pickling.
- 12. The traditional process of removing water from food, usually through air or sunlight.
- 18. A material consumed by people and other living things for growth, health, and satisfaction.