Chemical reaction food processing and preservation

Asked by maham237 @ 05/01/2021 in Biology viewed by 379 People

When food spoils, it is a chemical reaction. for example, rancid butter is produced when the fat molecules in the butter undergo oxidation. another factor that can lead to the decomposition of food molecules is the presence of bacteria, fungi, and other microorganisms. to preserve food, manufacturers try to slow down the rates of such reactions. note that microorganisms need both water and oxygen for their metabolic reactions to occur. what actions will decrease the rates of the reactions in the food (and therefore slow down spoiling)?

Answered by maham237 @ 05/01/2021

There are many methods used by manufacturers to stop or reduce oxidation of food to prevent its spoilage. These methods include:
Addition of a poisonous chemical substance such as sulfur dioxide to kill microbial growths.
Removal of oxygen to prevent aerobic oxidation of the food substances.
Keeping food dry to remove the water necessary for microorganisms to survive.
Reducing temperature so that microorganisms do not oxidize the food quickly.

Chemical reaction food processing and preservation

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