Which method results in only a small amount of nutrients lost because it is frozen quickly after picking?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $24.99Unlock all

Prepare for the WJEC Food Science and Nutrition Level 3 Test. Use multiple choice questions with instant feedback for effective study. Be confident and ready for the exam!

Multiple Choice

Which method results in only a small amount of nutrients lost because it is frozen quickly after picking?

Explanation:
Rapid freezing after harvest preserves nutrients because it stops many chemical processes and microbial activity that would otherwise degrade vitamins and minerals. Freezing quickly also forms small ice crystals, causing less damage to cell walls, so nutrients stay locked inside the food. Heat methods like steaming or roasting expose nutrients to high temperatures, which breaks down heat-sensitive vitamins. Vacuum packing helps reduce oxidation, but it doesn’t preserve nutrients as effectively as rapid freezing after picking. So freezing is the best way to minimize nutrient loss when done promptly after harvest.

Rapid freezing after harvest preserves nutrients because it stops many chemical processes and microbial activity that would otherwise degrade vitamins and minerals. Freezing quickly also forms small ice crystals, causing less damage to cell walls, so nutrients stay locked inside the food. Heat methods like steaming or roasting expose nutrients to high temperatures, which breaks down heat-sensitive vitamins. Vacuum packing helps reduce oxidation, but it doesn’t preserve nutrients as effectively as rapid freezing after picking. So freezing is the best way to minimize nutrient loss when done promptly after harvest.

More Multiple Choice Questions
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy