Food Decomposition Heat Experiment
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Food Decomposition Heat Experiment
The simulated investigation
Equal-sized bread pieces were heated for 10 minutes at the temperatures shown, cooled, then sealed in identical containers. The containers were stored at the same temperature and observed through the sealed walls. Mould coverage was estimated as a percentage of the bread surface. The containers were never opened.
Heating treatment
Day 0
Day 3
Day 6
Day 9
No heating (control)
0%
8%
35%
70%
60°C for 10 min
0%
5%
28%
61%
80°C for 10 min
0%
1%
12%
39%
100°C for 10 min
0%
0%
4%
18%
- In this simulated investigation, higher heating treatments were associated with less mould coverage.
- Heating always prevents all food spoilage.
- Mould coverage increased because the bread was heated.
- The results prove that heating temperature was the only factor affecting mould growth.
3 printable pages
Page 1
Page 2
Page 3
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