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Almost all foods are exposed to light from natural and/or artificial sources. The exposure of foods to light can result in the photodegradation (or spoilage) of these products. This photodegradation usually occurs in food constituents, such as pigments, fats, proteins, and vitamins and results in discoloration, off-flavor development, and vitamin losses. The light that is absorbed by the food can cause deteriorative reactions of the food constituents. In most solid foods, the light only penetrates the outer layer of the product and photodegradation occurs in this surface layer. Discoloration on the surface of foods can certainly affect consumer acceptance of these products. In liquid foods, light penetration can be greater and with mixing of the products due to agitation, larger portions of food constituents may be deteriorated. The light sensitivity of a food depends on many factors including the: light source strength and type of light that it emits; distance of the light source form the food; length of exposure optical properties of the packaging materials; oxygen concentration of the food; and the temperature. The information found in this backgrounder was adapted from a series of fact sheets developed by Dr. Robert Gravani, Cornell University
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Materials for does light effect the rate at which foods spoil?
there are no materials except light and food that is all.
How does light affect the rate at which food spoils?
Yes, light makes food spoil faster. Energy causes decay and deterioration. Light is a form of energy,and the more energy exposed to the food, the more quickly food will spoil.
Does chicken spoil faster than pork?
beef and chicken spoil at the same rate beef and chicken spoil at the same rate beef and chicken spoil at the same rate
What are some easy science projects for kids in elementary school?
ScienceBuddies offer a wide selection of topics for kids of all age groups. Some topics include: "What plastic wrap best prevents oxidation?", "Does light effect the rate at which foods spoil?", and "Do all brands of bubble gum make the same size bubble?".
What would have the least effect on the rate of protein digestion?
Decreasing the amount of light would have the least effect on the rate of protein digestion.
What are foods that spoil Easily called?
== organic foodPerishable is a term used for foods that have a very short shelf life.
What effect does the amount of light have on photosynthesis?
Light intensity directly affects the rate of photosynthesis. As light intensity increases, so does the rate of photosynthesis, up to a certain point where the rate levels off or decreases. Plants require a certain amount of light to carry out photosynthesis efficiently.
Does light affect the rate at which foods spoils?
yes, as a major part in a food's spoiling is Bacteria, which spawns better in bright light.
What are three factors that affect the rate of photosysthesis?
Amount of CO2 available, light intensity and temperature, all effect the rate of photosynthesis.
Do the minerals in plants foods have a higher absorption rate than animal foods?
Lower absorption rate
What are the three things that effect the rate of photosynthesis?
Three main factors that affect the rate of photosynthesis are light intensity, carbon dioxide levels, and temperature. Higher light intensity increases the rate of photosynthesis, while a lack of carbon dioxide or extreme temperatures can slow it down.
what foods increase and decrease your heart rate?
spicy foods increase our heart rate but nothing will slow it down.
