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प्रश्न
The shelf life of food products is affected due to the factors ______.
पर्याय
Humidity
Temperature
Attack by microorganisms
All of these
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उत्तर
The shelf life of food products is affected due to the factors humidity, temperature and attack by microorganisms.
Explanation:
The shelf life of food is determined by environmental and biological factors. Humidity introduces moisture that triggers enzymatic breakdown, while high temperatures accelerate chemical degradation reactions. Furthermore, both conditions create an optimal environment for the attack by microorganisms like bacteria and mold, leading to rapid spoilage.
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संबंधित प्रश्न
Enumerate any three ways by which oil acts as a natural preservative in picking.
Name two important chemical preservatives permitted and popularly used in the preservation industry.
Identify which is not an example of a sundried product:
Choose the correct pair:
| A. Sun drying | 1. Potatoes, Onions, Yams |
| B. Convenience | 2. Rasin, chips, papad |
| C. Semi-perishable | 3. Meat, fish, chicken |
| D. Perishable | 4. Peas, Jam, Jellies |
Assertion (A): Evaporating moisture from food stuff prevents growth of microorganisms.
Reason (R): Most microorganisms cannot grow without water.
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Identify the picture and name the type of preservation
Give two examples of foods that are preserved by the addition of sugar.
State the principles of food preservation.
How is radiation effective in food preservation?
Explain the procedure for preserving foods by the method of dehydration.
