Cold Preservation and Dehydration
Nutrition and Food Science · Secondary 3 · Food Processing and Preservation · 3.º Período

Cold Preservation and Dehydration

Examine the use of chilling, freezing, and dehydration in preserving food. Analyze how these methods inhibit microbial growth and enzymatic activity.

MOE Syllabus OutcomesMOE NFS Syllabus 3.3.1MOE NFS Syllabus 3.3.2

About This Topic

Examine the use of chilling, freezing, and dehydration in preserving food. Analyze how these methods inhibit microbial growth and enzymatic activity.

Key Questions

  1. How does freezing prevent food spoilage?
  2. What is the difference between chilling and freezing?
  3. How does the removal of moisture preserve food?

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