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Tle V. 2
10問 • 1年前
  • Lynzey Bataller
    • 通報

    問題一覧

  • 1

    Employs heat to remove water from solid, semi-solid, liquid food material with the intention of producing a solid food product with sufficiently low water content.

    Dehydration

  • 2

    Removes volatile solvents ( typically water ) from food material by boiling to increase the concentration of solid contents.

    Evaporation

  • 3

    Employs heat (~160°C–180°C ) fat or oil to transfer heat directly to food material.

    Frying

  • 4

    Processes food material under medium temperatures ( 70-100°C) to inactive most enzymes snd microorganisms (but not spores) which cause spoilage.

    Pasteurization

  • 5

    Similar to, and form often referred interchangeablely with, baking

    roasting

  • 6

    Processes food material under high temperatures (+100°C) to inactivate all microorganisms and enzymes (including microbial spores)

    Sterilization

  • 7

    Methods used for preservation

    Chemical, Irradiation, Refrigeration, and watwr reduction

  • 8

    Employs natural and non-natural chemical substances to prevent or inhibit spoilage.

    Chemical

  • 9

    Employs ionizing radiation to destroy microorganisms and inactivate enzymes that cause spoilage.

    Irradiation

  • 10

    Reduces the temperature of food material to depress the biochemical and microbiological process of microorganisms and enzymes that cause spoilage.

    Refrigeration

    • Science

    Science

    Lynzey Bataller · 23問 · 1年前

    Science

    Science

    23問 • 1年前
    Lynzey Bataller

    TLE

    TLE

    Lynzey Bataller · 27問 · 1年前

    TLE

    TLE

    27問 • 1年前
    Lynzey Bataller

    ENGLISH (INTRODUCTION OF LITERATURE)

    ENGLISH (INTRODUCTION OF LITERATURE)

    Lynzey Bataller · 39問 · 1年前

    ENGLISH (INTRODUCTION OF LITERATURE)

    ENGLISH (INTRODUCTION OF LITERATURE)

    39問 • 1年前
    Lynzey Bataller

    MATH (Arithmetic, Geometric, Harmonic)

    MATH (Arithmetic, Geometric, Harmonic)

    Lynzey Bataller · 21問 · 1年前

    MATH (Arithmetic, Geometric, Harmonic)

    MATH (Arithmetic, Geometric, Harmonic)

    21問 • 1年前
    Lynzey Bataller

    TLE/ICT

    TLE/ICT

    Lynzey Bataller · 34問 · 1年前

    TLE/ICT

    TLE/ICT

    34問 • 1年前
    Lynzey Bataller

    AP

    AP

    Lynzey Bataller · 70問 · 1年前

    AP

    AP

    70問 • 1年前
    Lynzey Bataller

    ICT

    ICT

    Lynzey Bataller · 47問 · 1年前

    ICT

    ICT

    47問 • 1年前
    Lynzey Bataller

    AP (MGA BATAS AT PROGRAMA)

    AP (MGA BATAS AT PROGRAMA)

    Lynzey Bataller · 10問 · 1年前

    AP (MGA BATAS AT PROGRAMA)

    AP (MGA BATAS AT PROGRAMA)

    10問 • 1年前
    Lynzey Bataller

    VITAMIN B (BWESTI NA B YAN)

    VITAMIN B (BWESTI NA B YAN)

    Lynzey Bataller · 8問 · 1年前

    VITAMIN B (BWESTI NA B YAN)

    VITAMIN B (BWESTI NA B YAN)

    8問 • 1年前
    Lynzey Bataller

    ENGLISH

    ENGLISH

    Lynzey Bataller · 19問 · 1年前

    ENGLISH

    ENGLISH

    19問 • 1年前
    Lynzey Bataller

    MAPEH

    MAPEH

    Lynzey Bataller · 50問 · 1年前

    MAPEH

    MAPEH

    50問 • 1年前
    Lynzey Bataller

    問題一覧

  • 1

    Employs heat to remove water from solid, semi-solid, liquid food material with the intention of producing a solid food product with sufficiently low water content.

    Dehydration

  • 2

    Removes volatile solvents ( typically water ) from food material by boiling to increase the concentration of solid contents.

    Evaporation

  • 3

    Employs heat (~160°C–180°C ) fat or oil to transfer heat directly to food material.

    Frying

  • 4

    Processes food material under medium temperatures ( 70-100°C) to inactive most enzymes snd microorganisms (but not spores) which cause spoilage.

    Pasteurization

  • 5

    Similar to, and form often referred interchangeablely with, baking

    roasting

  • 6

    Processes food material under high temperatures (+100°C) to inactivate all microorganisms and enzymes (including microbial spores)

    Sterilization

  • 7

    Methods used for preservation

    Chemical, Irradiation, Refrigeration, and watwr reduction

  • 8

    Employs natural and non-natural chemical substances to prevent or inhibit spoilage.

    Chemical

  • 9

    Employs ionizing radiation to destroy microorganisms and inactivate enzymes that cause spoilage.

    Irradiation

  • 10

    Reduces the temperature of food material to depress the biochemical and microbiological process of microorganisms and enzymes that cause spoilage.

    Refrigeration