Food science and technology

1.    the preservation of food in hermetically sealed container through the agency of sterilization by heat is called canning

2.    the high percentage of water in most fresh food make them is very perishable

3.    microorganism  live and multiple quickly on the surface of fresh food and on the inside of bluish insect damage and diseases of food

4.    oxygen and enzymes are present throughout fresh food tissue

5.    low acid canned food are not acidic enough to prevent the growth of bacteria

6.    acid food contain enough acid to block their growth  or destroy them more rapidly when heated

7.    PH is the measure acidity

8.     the more acid a food is the easier it is kill micro organism In the food 

9.    Food are classified according to their PH Into four group are

A.   low acid food (PH 5.0 H) b. medium acid food (PH 4.5 to5.0) c. acid

B.    food (PH 3.7 to 4.5) d. high acid food (PH 3.7 above)

     10.the characteristic of an ideal container for canned food are as follows

           a.Strong enough to protect it is content adequately

           b. readily fabricate Into desire size

           c. light enough for economic handling

           d. readily opened

           e. impervious to air and water

           f.  not harmful or imparting toxicity to the content

           g. capable of being heated for sterilization

           h. inexpensive preferable cheap enough to discard after use

      11.