Low-temperature preservation of foodstuff

Which option is NOT a proper use of low temperatures for food preservation?

• Cool down ground meat with a 10^3 total count

• Stablish 1 year shelf life for frozen broccoli

• Keep butter at 3 ± 0.3°C for 4 months

• Freeze potato cubes without blanching

Which option is FALSE about Arrhenius equation?

• When temperature increases, reaction rate increases as well

• When temperature decreases, activation energy increases as well

• When temperature increases, frequency factor increases as well

• When temperature decreases, frequency factor remains constant

Which option is TRUE about microbial growth of refrigerated foodstuff?

• Lag phase is shorter

• Logarithmic phase is not developed

• Microbial count is slighty lower

• Generation number is decreased during logarithmic phase

What consideration must be taken for refrigeration load estimation of fruits and vegetables?

• Heat of evolution released

• Relative humidity

• Climateric behaviour

• Ripening state

Which of the following spoilage reactions do NOT fit the Arrhenius model?

• Lipid oxidation

• Vitamic C loss

• Maillard reaction

• Vitamin B6 loss