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define two basic principles of food processingthe fundamentals of food processing as you may recall involves the following two basic principles
define methods of food processingfood is undeniably most vital to the survival of human beings hence it must be processed using various scientific
define objectives to know about methods of food processingafter studying this unit you will be able to enumerate the different methods of food
explain about the methods of food processingin the earlier unit we learnt about the principles and traditional methods of food processing now in the
list out points about the traditional food preservation1 the traditional food preservation methods like drying pickling salting smoking canning and
explain the food irradiation - method of food preservationfood irradiation is another sterilizing technique in which the foods are bombarded by
explain use of food additives - method of food preservationfood additives may be defined as substances added intentionally to food generally in small
explain carbonating - method of food preservationcarbonated water is the water in which carbon dioxide gas has been dissolved under pressure by
explain the major classes of lipidsthe major classes of lipids are simple lipids acylglycerols and waxes compound lipids glycerophospholipids derived
oxidation-reduction potential orporp is related to the concentration of oxidizers or reducers in a solution and their activity or strength it
explain cis-trans isomers atoms or groups are called cis or trans to one another when they project respectively on the same or on opposite
explain canning temperature above 100deg c - method of food preservationcanning is the process in which the foods are heated in hermetically sealed
tertiary butylhydroquinone tbhqtbhq is moderately soluble in oil and slightly soluble in water in many cases tbhq is more effective than any other
butylated hydroxyanisole bhait is commercially available as a mixture of two isomers and has found wide commercial use in the food industry it is
explain pasteurization temperature below 100deg c - method of food preservationpasteurization is a heat treatment that kills a part but not all the
explain tocopherolsthese are the most widely distributed antioxidants in nature and they constitute the principal antioxidants in vegetable oils
antioxidants antioxidants are the substances that can delay onset or slow the rate of oxidation of autoxidizable materials by virtue of this
define hydrolytic ranciditylipolysis is a major action occurring during deep fat frying due to large amounts of water introduced from the food and
explain heat preservation - method of food preservation the process of heating was used centuries before its action was understood food is heated up
explain about the freezing - method of food preservationfreezing -18degc to - 40degc in freezing water in food turns into ice and makes unavailable
lipolysiswhat do we mean by lipolysis hydrolysis of ester bonds in lipids is called lipolysis this may occur by enzyme action or by heat and moisture
explain chilling temperatures - method of food preservationa cellar storage temperatures about 15deg c it is usually used for the storage of surplus
explain pro-oxidants transition metals particularly those possessing two or more valency states and a suitable oxidation - reduction potential
surface areathe rate of oxidation increases in direct proportion to the surface area of the lipid exposed to air furthermore as surface - volume
explain about cold preservation - methods of food processingthe metabolism of a living tissue is a function of the temperature of the environment low