Acidity, Oxidation And Temperature Of Food
Food deteriorates over time, and the rate of deterioration is determined by food acidity, oxidation, and food temperature.
The acidity (The amount of acid in substance, shown by a low pH. Can also means ’sharp or tart to taste’) or pH of a food affects both its taste and the rate at which microorganisms grow within it. Oxidation of food is caused by enzymes in the food reacting with oxygen in the air. This enzymic discolouring can be slowed by the addition of an acidic substance.
Both heating and cooling can be used to vary the rate at which food deteriorates as a result of the action of microorganisms.(microscopic organism, such as bacteria & viruses)
1.Food acidity and micro-organisms
2.Oxidation of foods
3Food temperature
Sources: BBC-GCSE Bitesize