Food Preservation

2. – Preserving food by lowering the temperature to stop or slow bacterial growth.
4. – Substances that prevent food from spoiling by stopping oxidation (e.g., browning).
5. – Applying heat to food to destroy microorganisms.
8. – Heating food (usually milk or juice) to a specific temperature for a short time to kill harmful bacteria.
11. – Using radiation to kill bacteria and pests in food and slow spoilage.
14. – A substance added to food to prevent spoilage and extend shelf life.
15. preservative – A chemical substance added to food to prevent spoilage.
16. – Preserving food by sealing it in airtight containers and heating it to kill microorganisms.

1. – Substances that give a sour taste and help prevent the growth of bacteria.
2. – The taste and smell of food.
3. – A method of food preservation that uses very high heat to destroy all microorganisms in food.
6. acid – A type of acid (found in vinegar) used to preserve foods.
7. value – The amount of nutrients such as vitamins, minerals, and energy that food provides.
9. chloride – Common salt used to preserve food by removing moisture from microorganisms.
10. – Removing most of the water from food to prevent the growth of bacteria.
12. of temperature – Lowering the temperature of food to slow bacterial growth.
13. – Preserving food by sealing it in bottles or jars to keep out air and germs.