The advantages and disadvantages of cold and desiccation. Concept introduction: Cold treatment is a means of microbial control in which extreme low temperature slow down the growth of microorganisms. Hence, the cold treatment is only considered as microbiostatic. The state of extreme dryness is termed as desiccation. It is also called dehydration. Desiccation is used for the preservation of food such as prunes, raisins, and jerky.

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Chapter 9.2, Problem 10AYP

Summary Introduction

To identify:

The advantages and disadvantages of cold and desiccation.

Concept introduction:

Cold treatment is a means of microbial control in which extreme low temperature slow down the growth of microorganisms. Hence, the cold treatment is only considered as microbiostatic. The state of extreme dryness is termed as desiccation. It is also called dehydration. Desiccation is used for the preservation of food such as prunes, raisins, and jerky.

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