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Shelf Life Practice Questions
May 2009(2) F2:
The label of a can of meat indicates
that is has the following ingredients:
Meat, water, salt, sodium ascorbate,
sodium nitrite, sodium
tripolyphosphate, flavourings and
paprika extract.
a. List the two main nutrients
found in the can of meat. (2)
b. Outline how canning increases
the shelf life of the meat. (2)
c. State the function of (2)
– Sodium nitrite
– Sodium ascorbate
May 2010(2) F1:
a. Explain the meaning of shelflife (2)
b. Discuss 2 factors which can
affect shelf life (4)
Shelf Life Practice Questions
May 2009(2) F2:
The label of a can of meat indicates
that is has the following ingredients:
Meat, water, salt, sodium ascorbate,
sodium nitrite, sodium
tripolyphosphate, flavourings and
paprika extract.
a. List the two main nutrients
found in the can of meat. (2)
b. Outline how canning increases
the shelf life of the meat. (2)
c. State the function of (2)
– Sodium nitrite
– Sodium ascorbate
Key
a. Protein and fat/lipid
b. Excludes oxygen/air or
prevents oxidation or kills
bacteria/fungi which can cause
decomposition (any two)
Note: NOT prevents light because
canning includes glass jars
c. Nitrite: preservative/fixes
color/inhibits microorganisms
Ascorbate: Antioxidant
Shelf Life Practice Questions
Key:
a. The period that maintains the
expected quality desired by
the consumer
b. Any two of…
a. Water content or Moisture- loss
of
nutrients/browning/rancidty/mi
crobial spoilage
b. pH- flavor changes/color change
or browning/loss of nutrients
c. Light- rancidity/vitamin
loss/color changes/nutrient
loss/flavor changes
d. Temperature- increased spoilage
rate
e. Contact with air- oxidation of
May 2010(2) F1:
a. Explain the meaning of shelflife (2)
b. Discuss 2 factors which can
affect shelf life (4)
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