1. To destroy or to prevent the development of the principal spoilage agents has become the chief problem of food preservation. 2. To destroy or to prevent the development of the principal spoilage agents scientists have worked out efficient methods of food preservations. 3. To retard the bacteria growth in meat and milk products their refrigeration or freezing may be used. 4. To retard the growth of bacteria in or on foods requires their refrigeration or freezing. 5. To reduce enzyme activity in foods is possible by lowering the temperature to be used for food preservation. 6. To remove moisture from the product it should be dried. 7. To remove moisture from the product is the main principle of drying. 8. To extend the keeping period of ripe fruit is not an easy task. 9. To extend the keeping period of ripe fruits they must be stored just above the freezing point. 10. To make the food an unfavourable medium for bacteria means to protect it from spoilage.
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1. In order to protect sterilized foods from fresh contamination by microorganisms it should be canned. 2. To prolong the keeping quality of foods is one of the main tasks of food manufacturers. 3. In order to increase the concentration of food and make it unfavourable for microorganisms sugar is often added. 4. To protect food from spoilage many methods are applied. 5. To destroy spoilage agents present in food it is necessary to subject it to definite treatment. 6. To preserve fish from spoilage is a complicated process. 7. To increase the concentration of food by adding sugar is one of the means of destroying microorganisms. 8. To prolong the keeping quality of foods sterilization may be applied. 9. To destroy the development of spoilage agents has become one of the chief problems of food preservations. 10. To preserve vegetables different methods can be used.
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| products to be preserved , |
the bacteria to be destroyed; the growth to be hastened; the process to be retarded; the methods to be introduced; the meat to be frozen; the vegetables to be canned; the milk to be cooled; the moisture to be removed; the perishable food to be stored; the chemical preservatives to be used
4. , , Infinitive/Participl II; , .
| meat to be frozen , ; meat frozen |
1. Heat and moisture controlled automatically are very important factors in drying. 2. Temperature and moisture to be controlled during drying greatly affect the quality of final products. 3. Spoilage caused by long storage considerably reduces the nutritive value of foods. 4. The method to be applied is heating at high temperatures. 5. Food to be canned is placed into glass or tin containers. 6. Vegetables canned at this factory are of high quality. 7. Spoilage agents to be destroyed by high temperature could not spoil the foods any longer. 8. Spoilage agents to be destroyed can be killed by high temperature.
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1. Chemical preservatives to be used in our experiment will prevent the bacteria growth. 2. Salt to be added to the brine was extremely helpful in preserving vegetables. 3. The substance analysed was subjected to heating. 4. Foods stored for a long time undergo many changes. 5. Perishable foods to be stored must be subjected to one of the methods of preservation. 6. Today precooked foods make up a large portion of foods to be frozen.
