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15 cards from this deck
Process of treating/handling food to prevent spoilage, quality loss & nutritional decline
-30°C to -40°C
Creates smaller ice crystals, less damage to structure
Cryogenic freezing
Prevents pieces from sticking together
Using heat to destroy bacteria, yeasts, moulds, enzymes
pH 4.6 or lower
Higher temperatures for effective sterilisation
Removal of water from food to prevent spoilage
Lyophilisation
Microorganisms convert sugars to acids, gases, or alcohol
Lactic acid from sugars
Shows food has been irradiated
Slows ripening in fruits and vegetables
Reduces vitamins B and C
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