1. RELATING THE FOOD PROCESSING METHODS WITH FACTORS CAUSING FOOD SPOILAGE

4. Fish, meat, fruits, flour and vegetables. -removes water from food. Prevents microorganisms from growing -stop the enzymatic activity in food. -kill bacteri and other harmful microorganisms ( ultraviolet rays Drying under the hot sun, in hot air or in the oven c) Drying Fruit juices, tapai ( fermentation of glutinous rice or tapioca) At high concentration -produce Ethanol (has great commercial value) -stop the activity of the bacteria. Yeast is added to fruit juices or other food substances b) Fermentation process Meat , vegetables, fish At high temperature -kill microorganisms and denature the enzymes -bacterial spores may be killed. COOKING AT HIGH TEMPERATURES OR BOILING FOR AT LEAST 5 MINUTES FOOD PROCESSING a) COOKING EXAMPLES PRINCIPLES METHOD FOOD PROCESSING AND PRESERVATION

5. Meat, vegetables, ducks’ eggs, fruits and milk Microorganisms lose water through osmosis in a hypertonic solution Food is soaked in a concentrated salt solution or boiled with sugar. b) Trating food with salt or sugar Chillies, ginger, onions, mangos and papayas Most microorganisms cannot lives in low pH conditions Food is soaked in an acidic solution -vinegar Preservation a) Pickling food EXAMPLES PRINCIPLES METHOD FOOD PROCESSING AND PRESERVATION

9. THE END..=)