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25 January, 08:42

List and describe three processing techniques commonly used to extend the shelf life of vegetables.

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  1. 25 January, 10:56
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    Irradiation: Process uses ionizing radiation to sterilize food. Destroys bacteria, parasites and insects. Does not affect the taste and texture of foods

    Canning: Raw vegetables are cleaned and placed in sealed containers, the subjected to high heat

    Freezing: Almost as convenient as canned. Severely inhibits the growth of microorganisms that cause spoilage. IFQ (individually quick-frozen)

    Drying: This dramatically alters the flavor, texture and appearance of vegetables. Loss of moisture when drying concentrates the flavors and sugars in the plant. Greatly extends self-life of vegetables
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