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Staling Effect for Food Spoilage
Staling is a process occurs in combination of chemical and physical reactions. Staling found to happen rapidly at temperature just above freezing. Bread is more susceptible to stale. Bread stored in a refrigerator usually has increased rates of staling. Therefore it should be kept in room temperature. Biscuits too get staled easily due to the absorption of water. Food which staled turns its texture into a spongy nature and also taste too changes and cannot eat anymore since the unappealing nature.
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