Processing Questions: Answer the following questions. 1. What is food preservation? 2. What are the classifications of foods? 3. What are the causes of food spoilage? 4. Explain food spoilage caused by Autolysis and Microbial spoilage. 5. Give the significance of food preservation.
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Answer:
1.food preservation, any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Among the oldest methods of preservation are drying, refrigeration, and fermentation.
2.There are more than 40 different kinds of nutrients in food and they can generally be classified into the following 7 major groups:
Carbohydrates.
Proteins.
Fats.
Vitamins.
Minerals
Dietary fibre.
Water.
3.Various factors cause food spoilage, making items unsuitable for consumption. Light, oxygen, heat, humidity, temperature and spoilage bacteria can all affect both safety and quality of perishable foods. When subject to these factors, foods will gradually deteriorate.
4.Microorganisms - Microbiological food spoilage is caused by the growth of microorganisms which produce enzymes that lead to objectionable by-products in the food. Chemical food spoilage occurs when different components in the food react with each other or with some added component which alter the food's sensory characteristics.
Enzymes - In thermally processed foods, several heat-stable enzymes of the microorganisms retain their activity after the cells are killed. These enzymes can break down the nutrients to cause spoilage during subsequent storage of the food.
5.Food preservation stops the growth of microorganisms (such as yeasts) or other microorganisms (although some methods work by presenting benign bacteria or fungi into the food), and slows the oxidation of rancid-causing fats. Food preservation gives the food more variety.
Explanation:
BY-SMITCH