When food spoils, it is a chemical reaction. For example, rancid butter is produced when the fat molecules in the butter undergo oxidation. Another factor that can lead to the decomposition of food molecules is the presence of bacteria, fungi, and other microorganisms. To preserve food, manufacturers try to slow down the rates of such reactions. Note that microorganisms need both water and oxygen for their metabolic reactions to occur.
1. What actions will decrease the rates of the reactions in the food (and therefore slow down spoiling)?
a. Remove water from food by dehydration.
b. Package food in water.
c. Transport food in a refrigerated truck.
d. Store food in the open air.
e. Place food on a warm surface.
f. Store food in airtight containers.
g. Store food in a refrigerator after opening.