Ask Question, Define the Problem, Conduct Research, State the Hypothesis, Design the Experiment, Conduct the experiment, Evaluate the results, Report the results
Food is prepared and packed in sterilized containers without preheating the food, boiling water or syrup is poured over the food in the container. Used for delicate food and will be firmer and hold their shape better, usually has a longer processing time
When acids and bases combine to form a compound with ionic bonds
Heating containers of food under pressure, used when processing low-acid foods, has a lid that locks into place, has a steam gauge, steam is allowed to build up in the canner, and the boiling point must raise to 250 degrees.
Dissolved in the solvent (salt, sugar, spices)
Substances that produce hydrogen or hydronium ions in water-based solutions, have a positive charge
A modified u-shaped tube filled with water and steam, agitating-type cooker that has processing times and temperatures similar to an agitating retort
Able to dissolve other substances (water)
A fluid that can be used to remove heat energy from its environment, liquids in subzero temperatures and usually toxic. This is used in indirect methods of freezing.
The time a food can be stored and still be safe to eat
Contact with still cold air, this is the oldest and cheapest method of freezing food (home freezers do this)
The space left in a container after adding food that allows for the expansion of the food during heating.