| A | B |
|---|
| birdseye | American inventor who is considered the founder of the modern frozen food industry |
| vacuum | cooling under conditions of no air |
| botulism | a rare but serious paralytic illness caused by botulin toxin |
| cool | a storage method utilizing low temperatures |
| cryogenic | the study of the production of very low temperatures |
| enzymes | biomolecules that catalyze chemical reactions |
| hydrocooling | cooling with water |
| hypobaric | the pressure is reduced along with temperatures and humidity for cold storage |
| immersion | when close contact occurs between food or package and the refrigerant |
| Mesophiles | an organism that grows best in moderate temperature |
| microbes | an organism that is microscopic |
| moisture | control of this can help reduce food contamination |
| Psychrophiles | organisms that are capable of growth and reproduction in cold temperatures |
| rancidity | the decomposition of fats, oils and other lipids by hydrolysis or oxidation |
| refrigeration | keeping food at a temperature between 40 and 45 degrees F |
| spices | a food product that should not be froze |
| substrate | a molecule that is acted upon by an enzyme |
| Thermophiles | microorganisms that thrives at relatively high temperatures |
| toxins | a poisonous substance produced by living cells or organisms |
| blanching | pretreating foods to partially inactivate enzymes |
