Shelf life practice questions
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Shelf Life Practice Questions. May 2009(2) F2:. May 2010(2) F1:. Explain the meaning of shelf-life (2) Discuss 2 factors which can affect shelf life (4 ).

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Shelf Life Practice Questions

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Shelf life practice questions

Shelf Life Practice Questions

May 2009(2) F2:

May 2010(2) F1:

Explain the meaning of shelf-life (2)

Discuss 2 factors which can affect shelf life (4)

The label of a can of meat indicates that is has the following ingredients: Meat, water, salt, sodium ascorbate, sodium nitrite, sodium tripolyphosphate, flavourings and paprika extract.

  • List the two main nutrients found in the can of meat. (2)

  • Outline how canning increases the shelf life of the meat. (2)

  • State the function of (2)

    • Sodium nitrite

    • Sodium ascorbate


Shelf life practice questions1

Shelf Life Practice Questions

May 2009(2) F2:

Key

Protein and fat/lipid

Excludes oxygen/air or prevents oxidation or kills bacteria/fungi which can cause decomposition (any two)

Note: NOT prevents light because canning includes glass jars

Nitrite: preservative/fixes color/inhibits microorganisms

Ascorbate: Antioxidant

The label of a can of meat indicates that is has the following ingredients: Meat, water, salt, sodium ascorbate, sodium nitrite, sodium tripolyphosphate, flavourings and paprika extract.

  • List the two main nutrients found in the can of meat. (2)

  • Outline how canning increases the shelf life of the meat. (2)

  • State the function of (2)

    • Sodium nitrite

    • Sodium ascorbate


Shelf life practice questions2

Shelf Life Practice Questions

Key:

May 2010(2) F1:

Explain the meaning of shelf-life (2)

Discuss 2 factors which can affect shelf life (4)

  • The period that maintains the expected quality desired by the consumer

  • Any two of…

    • Water content or Moisture- loss of nutrients/browning/rancidty/microbial spoilage

    • pH- flavor changes/color change or browning/loss of nutrients

    • Light- rancidity/vitamin loss/color changes/nutrient loss/flavor changes

    • Temperature- increased spoilage rate

    • Contact with air- oxidation of food/browning/nutrient loss


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