Which of the following classifies foods into 3 broad groups: stable, semi-perishable, and perishable______________________?
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Answer: C. Food processor
Explanation
Food processors and manufacturers categorize foods based on their shelf-life and stability into groups. Industrial food processing requires clear categorization to determine appropriate packaging, storage, and transport methods. Perishability assessments guide commercial supply chain logistics for raw agricultural commodities and processed goods. Food stability is determined by moisture content, water activity, and susceptibility to microbial spoilage. Stable foods like grains resist spoilage for long periods, whereas perishable foods require immediate refrigeration. Food science and technology disciplines study preservation parameters to extend the commercial viability of products.
Food processing industries rely on these stability classifications to design safe distribution networks worldwide. Retail supermarkets manage inventory turnover based on whether food items are stable, semi-perishable, or perishable. Understanding food stability prevents massive post-harvest economic losses in global agricultural supply chains. Chemist focuses on chemical compositions rather than practical industrial food shelf-life categorization systems. Nutritionist studies dietary health impacts rather than commercial food processing stability and storage groups. All the above is incorrect because food processors specifically establish these operational stability categories.
- Subject
- Agriculture
- Category
- Agriculture
- Topic
- —
- Difficulty
- medium
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