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Explain the process of Freezing
Freezing, as a method, is the easiest, most convenient and least time-consuming way of preserving foods. Freezing does not sterilize foods or destroy the organisms that cause spoilage. How then does it preserve foods? Well, the extreme cold simply slows the growth of microorganisms and the chemical changes that affect quality or cause spoilage. You already know that all microbial and biochemical activities are temperature dependant and slow down as the temperature is reduced. As a rule of thumb, for every 10°C temperature change, the rate of reaction changes by a factor of 2 to 3. Further, freezing helps to preserve food by its action on enzymes. Enzymes, as you already know are complex proteins, present in all living tissue, that help organisms ripen and mature. During freezing, enzyme action is slowed but not stopped. If not inactivated, these enzymes can cause color and flavor changes and loss of nutrients during freezer storage. We are all familiar with chilling and refrigerated storage. At home or at the industry level, refrigerated storage of food is generally practiced. In the unit operation of chilling, the temperature of a food is reduced generally to between -1°C and 7 °C and thus subsequent storage at refrigerated temperature extends the shelf life of both the fresh and processed foods. It is also used as an adjunct process to extend the storage life of mildly processed (e.g. pasteurized, fermented and irradiated) and low-acid foods. In the United States, refrigerated storage of food is mandated by regulations at temperatures at or below 7.2°C. Such foods are also marketed under refrigeration and labeled as 'needing refrigeration'. Commercially sterilized and processed foods that may become contaminated after opening should also be labeled for refrigerated storage. Chilling and refrigerated storage prevents the growth of bacteria, particularly the thermophiles (organisms that grow at high temperature) and mesophiles (organisms that grow at medium temperature). Psychrophiles (organisms that grow at low temperatures), however, can and do cause food spoilage during low temperatures storage, but there are some psychrophillic pathogens.
Explain the Mechanism of Phagocytosis In phagocytosis, the organism is entrapped into vacuoles known as "Phagosome". The cytoplasmic granules, organelles or lysosomes fuse with
Q. How is harvest maturity identified? Maturity indices can be determined on the basis of : Number of days from setting, Sight-colour, size and shape, Touch-texture, hardness o
Which "spheres" are interacting when water evaporates from plants? Select all that apply.
Describe the factors which decide the broad area of scientific activity?
COPD
Explain Viscosity - Functions of Plasma Proteins Plasma proteins account for about half of the viscosity of blood, the other half being due to the blood cells. The contribution
Safety spectacles : Safety spectacles need to be used where there is the slightest risk of splashes of chemicals or fragments of dust, glass, etc. getting into the eyes.
how increases in atmospheric concentrations of carbon dioxide and other greenhouse gases cause global warming.
Question 1 Explain History and physical examination report in detail 2 Reference materials and books are indispensable resources for the Medical transcription. Explain 3
Medieval Science: We can record the sum total of the medieval achievement in the natural sciences in a few lines. It can be put down as a few notes on natural history a
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