why food can be preserved by heating or freezing?

Answer 1

Because heat destroys the micro-organisms that causes the food to turn bad, whereas freezing, causes the micro-organisms to slow down their activity to a near halt.

Answer 2

Heating like boiling, pasteurisation, radiation etc. kill the microorganisms and thus helps food to be preserved.

Freezing stops the reproductive action of the microorganisms and thus helps food preservation.

there are other methods like fumigation, radiation etc. for sterilisation of food.

Answer 3

I'd say more - food can be also preserved by adding abundant salt or sugar. Again, these two act on bacteria by "sucking" their necessary water.

Answer 4

I truthfully have canned living house grown vegetables. Tomatoes are a extreme acid nutrition, green beans are low acid. you are able to improve the acid of green beans via pickling them (including vinegar as area of the liquid). a competent source for advice on canning is the Mason Jar Co. There are additionally some good web content to acquire advice on canning nutrition.

Answer 5

the bacteria that causes food to spoil dose not do well in extreme temperatures. between 42 and 136 degrees is were they do best, this is called the danger zone. tacky I know.

Answer 6

coz the the microorganisms which spoil food cannot survive under very high or very low temparatures. the enzymes inside them can function only in a range of temparatures n beyond this range they cant work.

Answer 7

teh natural presence of bacteria becomes domant at low temperatures and so the food does not decay / rot during the period.

Answer 8

remember the 40 - 140 rule, bacteria can not live under 40 ° or over 140 ° it will kill them or it wont let them reproduce ...