Food Preservation

3. A method of preserving food by sealing it in airtight containers and heating it to destroy spoilage organisms.
4. The combination of taste and aroma that gives food its distinctive qualities and can be affected by preservation methods.
6. Substances that prevent oxidation in food, which can lead to spoilage and loss of nutritional value; they help preserve color and flavor.
7. of Temperature Lowering the temperature of food to slow down microbial growth and chemical reactions that lead to spoilage.
8. The process of heating food to a specific temperature for a set period to kill harmful pathogens while preserving the food's quality.
9. Preservative Substances added to food to prevent spoilage and extend shelf life, often by inhibiting microbial growth or chemical reactions.
10. Chloride Commonly known as salt, it is used in food preservation to inhibit microbial growth and enhance flavor.
12. A substance added to food to prevent spoilage and extend its shelf life by inhibiting microbial growth or chemical changes.
17. A method that involves killing or removing all forms of microbial life, including bacteria, viruses, and spores, usually through high heat or chemicals.

1. Acid Also known as acetic acid, it is the main component of vinegar and is used as a preservative and flavoring agent.
2. The removal of moisture from food to inhibit the growth of microorganisms and enzymes, which can lead to spoilage.
4. The process of treating and handling food to stop or slow down spoilage, thereby extending its shelf life and ensuring safety for consumption.
5. Compounds that can lower the pH of food, creating an environment less favorable for microbial growth; commonly used in preservation.
11. Similar to canning, this involves sealing food in bottles, often with the addition of heat to preserve the contents.
13. A preservation technique that uses ionizing radiation to kill microorganisms and extend the shelf life of food.
14. Value The content of essential nutrients in food, including vitamins, minerals, proteins, fats, and carbohydrates that contribute to health.
15. The process of lowering the temperature of food to below its freezing point, which slows down enzyme activity and microbial growth.
16. The application of heat to food to kill pathogens, deactivate enzymes, and improve safety and shelf life.