Food Processing and Storage

Dark chocolate typically has a shelf life of 1-2 years when stored properly in cool, dry conditions. Milk chocolate and white chocolate have shorter shelf lives due to milk content. The 1-year figure is a reasonable approximation for quality dark chocolate, though shelf life varies by formulation and storage.

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are antioxidants specifically added to fats and oils in foods to prevent oxidation. Oxidation causes fats to become rancid, developing off-flavors and odors. These compounds work by interrupting the free-radical chain reactions that cause lipid breakdown. They do not affect sugars, colors, or artificial sweeteners.

Propylene glycol is sometimes used in food processing, but it is not the same as glycerol, and it is not used to keep salads crispy. This appears to be a confusion of chemical names and food additives. Salads are kept crisp through proper refrigeration and moisture control.

Autoclaves sterilize using saturated steam under pressure (typically 121°C, 15 psi for 15-20 minutes). The pressure allows steam to reach temperatures above 100°C without boiling, effectively killing all microorganisms including spores. Dry heat (A) requires higher temperatures (160-170°C) for longer durations.

Autoclaves sterilize using saturated steam under pressure, typically at 121°C for 15-20 minutes. The pressure prevents water from boiling at 100°C, allowing higher temperatures that kill all microorganisms. This method is more effective than boiling water (C) or dry heat (A).

Fresh potatoes should NOT be stored in the refrigerator. Cold temperatures convert potato starch to sugar, causing off-flavors and excessive browning when cooked. Best storage is in a cool, dark, well-ventilated place (45-50°F) away from light, which prevents greening and sprouting. Refrigeration ruins both taste and cooking quality.

Removing the stem prevents moisture loss and reduces spoilage. Storing in an airtight container maintains the right humidity level around the chillies. Soaking in water or milk would actually promote rotting and fungal growth.

Rubber bands last longer when refrigerated because cold temperatures slow down the molecular degradation process that causes rubber to become brittle and crack over time. Room temperature storage accelerates this breakdown.

Refrigeration slows down microbial growth (bacteria and molds) by lowering temperature to around 4°C, but it doesn't kill germs or sterilize food. At low temperatures, most microbes become dormant or multiply very slowly, significantly extending food's shelf life without eliminating microorganisms.

'Perishable' correctly describes food that will spoil or decay quickly if not refrigerated. While 'edible' and 'consumable' mean food that can be eaten, they don't capture the specific quality of requiring refrigeration to prevent spoilage. Many foods are edible and consumable but don't require refrigeration, whereas perishable foods specifically do.

Onions and potatoes should not be stored together because they cause each other to spoil faster. Onions release gases that cause potatoes to sprout and rot more quickly, while the moisture from potatoes can make onions mold. Store them separately in cool, dry places for optimal shelf life.

Salmonella is a rod-shaped, Gram -ve non spore-forming, absolutely motile enterobacteria. Fresh meat is putrefied by salmonella. It enters the human body through the digestive tract and must be ingested in large numbers to cause disease in healthy adults.

Pasteurization refers to the process of heating food normally a liquid to a particular temperature for an exact length of time then cooling it immediately. This process slows spoilage because of microbial growth in the food.

All are biotic factors.

Hygiene, dryness, proper storage and prophylactic treatment are the preventive measures followed to store grains.