During food processing and preservation, various physical changes (e.g., melting, crystallization, glass transition) occur in food products, affecting their quality. This chapter specifically examines the effect of physical changes on the quality of dry and frozen food products.
During storage, food is subjected to various chemical changes like loss of vitamin C and B-complex vitamins, browning and absorption of moisture by hygroscopic components of food which further leads to loss of nutrients by hydrolytic action of enzymes.
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During food processing and preservation, various physical changes (e.g., melting, crystallization, glass transition) occur in food products, affecting their quality. This chapter specifically examines the effect of physical changes on the quality of dry and frozen food products.
During storage, food is subjected to various chemical changes like loss of vitamin C and B-complex vitamins, browning and absorption of moisture by hygroscopic components of food which further leads to loss of nutrients by hydrolytic action of enzymes.
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