Answer:
Explanation:
### (a) What is food preservation?
Food preservation refers to the methods and techniques used to prevent food from spoiling and to extend its shelf life. These methods work by slowing down or inhibiting the growth of microorganisms (such as bacteria, molds, and yeasts) and enzymes that cause food to spoil. Common food preservation methods include refrigeration, freezing, drying, canning, pickling, and using preservatives.
### (b) What will happen to the food if it is not refrigerated?
If the food is not refrigerated, it is likely to spoil quickly due to the growth of microorganisms and the activity of enzymes. The following are some of the potential consequences:
1. **Microbial Growth**: Bacteria, molds, and yeasts will grow rapidly at room temperature, leading to food spoilage. Some of these microorganisms can produce toxins that are harmful to health.
2. **Enzyme Activity**: Enzymes present in the food will continue to catalyze biochemical reactions, leading to changes in texture, flavor, and color, which can make the food unpalatable and unsafe to eat.
3. **Oxidation**: Exposure to air can lead to the oxidation of fats and oils in the food, causing rancidity and off-flavors.
4. **Dehydration**: Some foods may lose moisture and become dry or hard.
5. **Insects and Pests**: Unrefrigerated food is more susceptible to contamination by insects and pests.
### (c) What is the role of refrigeration in food preservation method?
Refrigeration plays a crucial role in food preservation by slowing down the growth of microorganisms and the activity of enzymes that cause food spoilage. The key benefits of refrigeration in food preservation are:
1. **Inhibits Microbial Growth**: Most bacteria, molds, and yeasts grow much more slowly at lower temperatures. Refrigeration keeps the temperature low enough to inhibit the growth of these microorganisms, thereby prolonging the freshness and safety of the food.
2. **Slows Enzyme Activity**: Enzymes that catalyze reactions leading to spoilage are less active at low temperatures. Refrigeration slows down these enzymatic processes, helping to maintain the quality and nutritional value of the food.
3. **Prevents Oxidation**: Cold temperatures reduce the rate of oxidative reactions in fats and oils, preventing rancidity and maintaining the flavor and aroma of the food.
4. **Maintains Moisture**: Refrigeration helps to retain the moisture content in food, preventing it from drying out and becoming unpalatable.
5. **Protects from Insects and Pests**: Refrigeration creates an environment that is less favorable for insects and pests, reducing the risk of contamination.
By keeping food at a consistently low temperature, refrigeration significantly extends the shelf life of perishable items and helps to ensure that they remain safe and enjoyable to eat for a longer period.
Answer:
i)Food preservation is the process in which we preserve the food from bacteria, germs , dust and other impurities that is harmful for our health.
ii) if it is not refrigerated then it will decay naturally, it will not be able to be consumed by human beings.
iii) the role of refrigeration is to prevent all the microbodies that make food improper to consume.
hope it helps...
