Canning temperatures will ordinarily kill all spoilage microorganisms EXCEPT:
a. Nonsporeforming yeasts
b. Clostridium organisms
d. Thermoduric organisms
The basic physical process underlying freeze dehydration is sublimation. In
sublimation, a solid changes to a ______________ state without passing
through the _________________ state. A good example of sublimation is
The moisture content of a freeze-dehydrated product should be about _______.
Proper packaging is required for freeze-dehydrated products to prevent
The ionizing radiation dosage required to kill all bacteria, insects, and to inhibit
sprouting on vegetables is:_______________________________________ .
For jams, jellies, and preserves, an adequate preservative is a combination of
_________ percent sugar and _________ percent acidity.
a. 45; 1.2.
b. 46; 0.8.
Preservation by pasteurization is used extensively on which of these fruits?