Briefly explain the mechanism involved in the following food preservation methods, and give examples of foods the methods are used on a. Ohmic heating
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Briefly 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 waves
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- Briefly explain the mechanism involved in the following food preservation methods, and give examples of foods the methods are used on . b. ultrasound c.hydrostatic pressure d. light wavesBriefly explain the mechanism involved in the following food preservation methods, and give examples of foods the methods are used on . c.hydrostatic pressure d. light wavesBriefly explain the mechanism involved in the following food preservation methods, and give examples of foods the methods are used on . d. light waves
- Discuss the similarity and difference between the following terms and describe briefly the corresponding application(s) in food analysis and characterization: (a.) acid value and amount of polar compounds; (b.) p-anisidine value and totox value; (c.) precipitation based on ionic strength and temperature.a. What is the definition of water activity, and what is the measurement of water activity? and What are suction processes, and how may they be utilized to determine the stability of food? b. What processing methods can be used to modify food's water activity? Describe how each of them affects water activity.Sensitivity to spoilage is affected by the water content of food. Why? please explain in detail
- In the following cases, suggest the food composition which is being analyzed by the method. Would the food composition measured be 'overestimated' or 'underestimated'? Explain your answer briefly. (a.) Lowry method: the presence of reducing sugars; (b.) Phenol-sulphuric acid method: the presence of starch; (c.) GOPOD method: analysis under a wrong pH environment; (d.) 2,6-Dichloroindophenol titration: the presence of matrix of reducing agents.a. Explain how osmotic pressure and pH are used in preserving foods.b. What effects do they have on microbes?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.