Advertisements
Advertisements
Question
Why do fruits and vegetables become limp and soggy after freezing?
Advertisements
Solution
- 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.
APPEARS IN
RELATED QUESTIONS
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 |
Rohan’s dad has made apple jam. Which of the following must have been added to preserve it for a longer time?
Tom watched his uncle preparing mango pickle. He noticed that he had put a lot of salt and spices into the vessel while cooking it. State any five ways in which these ingredients play a role in the preparation of the pickle.
State True or False:
Eggs should be washed and preserved in a cool dry place.
State True or False:
Sugar acts as a preservative by enabling the process of osmosis.
The shelf life of food products is affected due to the factors ______.
The method of preservation depends on ______.
Give two examples of foods that are preserved by the addition of sugar.
State the principle behind pickling as a method of preservation.
