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Métodos de conservación de alimentos

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Cuestionario rápido sobre métodos de conservación

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Costa Rica

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Métodos de conservación de alimentos
 

Métodos de conservación de alimentosOnline version

Cuestionario rápido sobre métodos de conservación

by Kathleen Ceciliano
1

La irradiación destruye microorganismos mediante radiación.

2

La congelación detiene el crecimiento microbiano y las reacciones químicas.

3

La pasteurización usa calor para reducir microorganismos.

4

La ultracongelación casera a -60°C es común en la industria alimentaria.

5

El envasado al vacío no ayuda a reducir la oxidación de los alimentos.

6

La refrigeración ralentiza el crecimiento bacteriano.

7

La pasteurización elimina todas las bacterias presentes en un alimento.

8

La irradiación no produce cambios perceptibles en el sabor.

9

La fermentación siempre esteriliza el producto.

10

La deshidratación elimina agua para inhibir microorganismos.

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