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El agua en alimentos

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El agua en alimentos

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About this activity

Quimica Parcial

Created by

Angelica Acevedo
Angelica Acevedo
El Salvador

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El agua en alimentos
 

El agua en alimentosOnline version

Quimica Parcial

by Angelica Acevedo
1

¿Qué ocurre cuando un alimento tiene mayor contenido de agua?

2

¿Qué temperatura debe mantenerse en la cadena de frío para alimentos refrigerados?

3

¿Qué alimentos se consideran de "bajo riesgo"?

4

¿Por qué los alimentos de alto riesgo favorecen el desarrollo de microorganismos?

5

¿Qué diferencia hay entre contenido de agua y actividad de agua?

6

¿Qué valor tiene el agua pura en actividad acuosa?

7

¿Cuál de los siguientes alimentos tiene baja actividad de agua (aprox. 0,35)?

8

¿Qué método reduce la actividad de agua de los alimentos?

9

¿Qué técnica destruye bacterias patógenas en la leche?

10

¿Qué sucede con la velocidad de congelamiento de los alimentos?

11

¿Por qué el congelamiento lento es más dañino para los alimentos?

12

¿Qué desarrollaron los químicos de alimentos para poder congelar salsas sin perder su textura?

 
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