food preservation

Question 1

slow freezing

Answer 1

0C to -24C
large ice crystals form
damage to structure of food, loss of nutritive value, colour, flavour and textureq

Question 2

quick freezing

Answer 2

-25*C or lower
small ice crystals form
food structure and food value are unchanged

Question 3

fermentation

Answer 3

breakdown of organic substances by the action of bacteria or yeast
used to manufacture of alcohol and in bread making

Question 4

irradiation

Answer 4

exposes food to low levels of radiation in order to destroy micro organisms