Q.53
Salt and sugar is commonly used to preserve foods. The principle involved in this method of preservation is to:
- Preservation Principle of High Salt and Sugar Concentrations:
- Osmotic Dehydration & Water Activity ($a_w$):
- High concentrations of solutes (salt in pickling $\gt 15\%$, sugar in jams/jellies $\gt 65\%$) create a hypertonic extracellular environment.
- Plasmolysis: Osmotic pressure draws cellular water out of contaminating microbial cells through their semi-permeable cell membranes, shrinking the cytoplasm.
- This sharply lowers free water activity ($a_w \lt 0.60 - 0.75$), depriving bacteria, yeasts, and molds of the moisture essential for enzymatic metabolism and vegetative growth.
- Conclusion: reduce the availability of water for the microorganisms to grow (Option 2).
Correct option: (2) reduce the availability of water for the microorganisms to grow
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