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
Absolutely. If the microbes that are feeding on the food are light sensitive then they will multiply at the rate of their dependency/vulnerability to the level of UV radiation.
yes it does.
there are no materials except light and food that is all.
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.
beef and chicken spoil at the same rate beef and chicken spoil at the same rate beef and chicken spoil at the same rate
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Decreasing the amount of light would have the least effect on the rate of protein digestion.
It increases the rate of photosynthesis.
== organic foodPerishable is a term used for foods that have a very short shelf life.
By changing the light intensity the rate of photosynthesis will either increase or decrease because it is one of the factors that affects photosynthesis. If you increase the light intensity the rate increases but if you decrease the light intensity the rate decreases.
yes, as a major part in a food's spoiling is Bacteria, which spawns better in bright light.
Amount of CO2 available, light intensity and temperature, all effect the rate of photosynthesis.
This has to do with the rate of procreation of bacteria and other microbes that spoil food. The warmer the temperature the faster the rate of procreation. More procreation means more bacteria/microbes eating the food meaning it spoils faster.
well, temperate, light intensity, and weather effect the rate of photosynthesis