What are the principal causes of spoilage in foods?
What will be an ideal response?
Microbiological. These include bacteria, molds, and fungi. Enzymes. These are chemical in nature and do not deteriorate.
Oxidation changes. These are caused by atmospheric oxygen coming in contact with the food, producing discoloration and rancidity.
Surface dehydration. In freezing this is called freezer burn. Wilting. This applies to vegetables that lose their crispness. Suffocation. Certain fresh vegetables must have air. When sealed in cellophane bags, the bags must have holes.
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The output device for CAD system drawings is usually a plotter
Indicate whether the statement is true or false
What is the primary function of a receiver?
a. Store refrigerant on TEV systems and systems with HPR valves. b. Prevents compressor from floodback during hot pull-downs. c. Keeps head pressure up during low ambient conditions. d. Allow the system to be pumped down for repairs to the high side of the system.
Refer to Exercise 3. Suppose that the diameters of 10 pores are independent.
a. Find the probability that more than seven of them have diameters less than 3 microns. b. Find the probability that exactly one of them has a diameter greater than 11 microns.