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- Identify chemical reactions involved in food preparation and preservation. Explain how these processes impact life and the environment. Discuss how their rates can be controlled to either enhance their beneficial effects or lessen their adverse effects.What is nanotechnology? Mention the different uses of nanotechnology in food industry? Explain how nanotechnology can be used in monitoring food quality.What considerations should be made to safely thaw frozen foods for later consumption?
- What is the rule of temperature with regard to food safety?explain food preservation and explain methods used in food reservation (Non-chemical), such as heating, freezing and drying.?Explain how the following factors affect shelf-life of bulk oils or oils containing foods? Degree of polyunsaturation of fatty acids in the oils Storage temperature Presence of trace contaminant of fish oil Presence of contaminant of plant materials
- What is water activity and what role does it play in the growth of microorganisms and yeasts and molds in food? Also name three food preservation methods based on water activity and why they work to increase food stability.Give an example of food preservation in which the enzymes are inactivated (a) by heat and (b) by lowering the pH and explain the biochemical basis for each food preservation techniqueHello I'm a food technology student and I have a question about this matter. The question is can we help this company with his imploding processed beverage? There’s negative pressure at the headspace and the bottle volume shrinks to accomodate this. This was observed already since a year ago, but still exhibits the same quality defect today. Pictures shown are ready-to-drink milk teas. How to address the problem?
- Aseptically boxed juices and cream containers are processed using which of the following heating methods?a) Commercial canningb) High-temperature-short-time (HTST) methodc) Autoclavingd) Ultra-high-temperature (UHT) methode) BoilingBriefly explain the mechanism involved in the following food preservation methods, and give examples of foods the methods are used on a. Ohmic heating b.ultrasound c.hydrostatic pressure d. light wavesAssume a dressing percentage of 80% and carcass shrink 2%, if you shipped a 130 kg pig: a)what would be the hot and cold carcass weights? Please show calculations b) If the pig had an estimated lean yield of 62%, what would it index on the grid provided? c) How much will the producer receive for the animal when the price base is $ 188/ 100kg? Please show calculations