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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 ).

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Shelf Life Practice Questions

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  1. 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

  2. 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

  3. 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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