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प्रश्न
Why do fruits and vegetables become limp and soggy after freezing?
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उत्तर
- The water inside the cells forms ice crystals during freezing.
- Ice crystals expand and rupture the cell walls.
- When thawed, damaged cells release moisture.
- This results in a limp and soggy texture.
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संबंधित प्रश्न
Name two important chemical preservatives permitted and popularly used in the preservation industry.
How do sugar and salt contribute to the preservation of food?
Enumerate any five uses of preserving food at home.
Rohan’s dad has made apple jam. Which of the following must have been added to preserve it for a longer time?
Assertion (A): Evaporating moisture from food stuff prevents growth of microorganisms.
Reason (R): Most microorganisms cannot grow without water.
State True or False:
Sugar acts as a preservative by enabling the process of osmosis.
The method of preservation depends on ______.
Identify the picture
 |
Identify the picture and name the type of preservation
Select the odd one.
Oil is a natural preservative because
- Delay moulding
- Increase oxidation
- Delay deterioration
- Isolates food from air
Explain the procedure for preserving foods by the use of chemical preservatives.
