Across
- 3. A preservation method that involves lowering the temperature of food to below freezing point, which slows down enzymatic activity and inhibits the growth of bacteria.
- 6. of Temperature: A preservation method that involves lowering the temperature of food to slow down microbial growth and enzymatic reactions, which can be achieved through cooling or freezing.
- 9. Chloride: Commonly known as table salt, it is used in food preservation to inhibit microbial growth through the process of osmosis and dehydration.
- 10. A substance added to food to prevent spoilage and extend its shelf life by inhibiting the growth of microorganisms or slowing chemical reactions.
- 11. A process that eliminates all forms of microbial life, including bacteria, viruses, and spores, typically through heat, chemical agents, or radiation, to ensure food safety.
- 12. Substances that prevent oxidation, thereby extending the shelf life of food by protecting against the degradation caused by oxygen exposure. Common antioxidants include vitamin C and vitamin E.
- 15. The process of treating food to prevent spoilage, extend shelf life, and maintain its quality by inhibiting the growth of microorganisms and degrading factors.
- 16. Preservative: Substances added to food to inhibit spoilage and extend shelf life by preventing the growth of bacteria, molds, and yeasts. Examples include sodium benzoate and potassium sorbate.
- 17. A method of preserving food by sealing it in airtight containers (usually metal cans or glass jars) and heating it to destroy harmful microorganisms, extending the food's shelf life.
Down
- 1. A heat treatment process that involves heating liquids to a specific temperature for a set period to kill or inactivate harmful microorganisms without significantly affecting taste or nutritional value.
- 2. A preservation method that removes moisture from food, thereby inhibiting the growth of spoilage microorganisms. Commonly used for fruits, vegetables, and meats.
- 4. The sensory perception of taste and aroma of food, influenced by its chemical composition and how it is preserved or processed.
- 5. Acid: Also known as acetic acid, it is a colorless organic compound that gives vinegar its characteristic sour taste and is widely used as a food preservative.
- 7. Value: A measure of the nutrients contained in a food item, including vitamins, minerals, proteins, fats, and carbohydrates, which contribute to overall health.
- 8. A preservation method that involves sealing food or beverages in bottles to protect them from air and microbial contamination. Commonly used for juices, sauces, and other liquids.
- 12. Compounds that donate protons (H⁺ ions) in a solution, often used in food preservation to lower pH and inhibit microbial growth. Common examples include citric acid and acetic acid (vinegar).
- 13. A method of food preservation that involves applying heat to destroy or inactivate harmful microorganisms and enzymes, commonly used in canning and pasteurization.
- 14. A preservation technique that exposes food to ionizing radiation to kill bacteria, parasites, and insects, and to extend shelf life.