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...Principles of food processing technology unit i marks what are all the sources reason for causing spoilage define microbial foods role soil and water microorganisms on plants plant products explain utensils describe gastro intestinal tract quality handlers in animal hides skins feeds air dust hydrogen ion concentration ph growth moisture content effect oxidation reduction potential eh nutrient antimicrobial constituents substances impact temperature storage pyschrophilic facultative anaerobes mesophilic thermophilic influence environmental gases system aerobic anaerobic micro salting procedure application preservation how will you preserve by lowering activity addition high sugar thermal applications low temperatures use preservatives relative humidity environment d value z f its biological structures prevent canning process blanching pasteurization sterilization justify evaporation with examples why where chilling is used o cold methods freezing principle drying method brief about deh...