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

Question

AlexanderSumner1993 AlexanderSumner1993

25-10-2018
SAT

contestada

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

Respuesta :

Otras preguntas

2.1. The stream cipher described in Definition 2.1.1 can easily be generalized to work in alphabets other than the binary one. For manual encryption, an especia

What is the primary purpose of this map? to name major cities to show land and water features to identify surrounding countries to locate territories and settl

A survey of 436 workers showed that 192 of them said that it was seriously unethical to monitor employee e-mail. When 121 senior-level bosses were surveyed, 40

Maya is reading a novel and sees the unfamiliar word fastidious. To understand the word's precise meaning, Maya should look it up in a Jordan is reading a manua

In what year did the WWII end?

Collusion is A. necessary for firms to raise money by borrowing from investors or from banks in order to fund research and development required to develop new p

[100 pts] Jackie is looking to buy a new car. She wants to understand the environmental impact of her car and try to reduce her usage to one tank a week. Outsid

Consider this system of equations. Which shows the first equation written in slope-intercept form? 2 (2y+10) = 7* y=8 y = 7x-10 7 y=zx-5 y = 7x-5 o y = 1 x - 5

Marc baked brownies in the brownie pan shown below. Each day, he is going to eat 20 square centimeters of brownie from the pan. For how many days does Marc have

When students use someone else’s ideas as their own and fail to give credit to the source, they are engaging in quotation. plagiarism. synthesizing. paraphrasi

sf28 sf28 · Answer 1 · 2018-10-25T15:04:58+02:00

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