Ask Question
5 October, 22:13

List and describe three processing techniques commonly used to extend the shelf life of vegetables.

+5
Answers (1)
  1. 5 October, 23:31
    0
    Irradiation: Process uses ionizing radiation to sterilize food. Destroys bacteria, parasites and insects. Does not affect the taste and texture of foods

    Canning: Raw vegetables are cleaned and placed in sealed containers, the subjected to high heat

    Freezing: Almost as convenient as canned. Severely inhibits the growth of microorganisms that cause spoilage. IFQ (individually quick-frozen)

    Drying: This dramatically alters the flavor, texture and appearance of vegetables. Loss of moisture when drying concentrates the flavors and sugars in the plant. Greatly extends self-life of vegetables
Know the Answer?
Not Sure About the Answer?
Get an answer to your question ✅ “List and describe three processing techniques commonly used to extend the shelf life of vegetables. ...” in 📙 SAT if there is no answer or all answers are wrong, use a search bar and try to find the answer among similar questions.
Search for Other Answers