Across
- 2. (UHT) pasteurization sterilizes completely (e.g., boxed milk).
- 4. Carbon dioxide dissolves in a liquid under pressure, removing oxygen and bacteria.
- 5. Foods stay edible for a long time. Started in the 1800s. Foods are first boiled and sealed, process destroy bacteria, but once opened, refrigeration is required.
- 6. may alter taste and texture.
- 8. then put in a vacuum to turn ice into vapor. Commonly used in instant coffee.
- 10. Yeast produces alcohol, killing bacteria.
- 12. Foods are first dried to kill bacteria. Once foods have moisture levels to proper levels
- 14. Stops bacterial action, almost all foods can be refrigerated/frozen without significant taste or texture changes.
- 15. Moisture removal with minimal taste change.
- 16. Heating to a temperature where bacteria can't survive.
Down
- 1. Slows bacterial action, extends food life to around a week.
- 3. used for pickled cucumbers.
- 4. be stored in airtight containers for a long time. Changes in taste and texture, but not necessarily negative.
- 7. A preservation method where radiation kills bacteria without significant taste or texture changes.
- 9. irradiated food can be stored without refrigeration. May prevent food poisoning, especially in meats.
- 11. Ancient preservation method. Salt removes moisture, preventing bacterial growth.
- 13. Preservation
- 16. Uses salt and acid (e.g., vinegar) for preservation.