FOOD PROCESSING AND PRESERVATION
DRYING AND DEHYDRATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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use fruit acid
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use non darking acid
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use cooking acid
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use ascorbic acid
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Detailed explanation-1: -Puree fruit until smooth. Add 2 teaspoons of lemon juice or 1⁄8 teaspoon ascorbic acid (375 mg) for each 2 cups light-colored fruit to prevent darkening.
Detailed explanation-2: -Ascorbic acid is widely used as an anti-browning agent. The mechanism underlying the anti-browning activity of ascorbic acid appears to rely on its reducing activity. Although ascorbic acid does not directly interact with PPO enzyme, it inhibits enzymatic browning by reducing oxidized substrates [33].
Detailed explanation-3: -Mix 1 teaspoon of powdered ascorbic acid (or 3000 mg ascorbic acid tablets, crushed) in 2 cups water. Place the fruit in the solution for 3 to 5 minutes. Remove fruit, drain well and place on dryer trays. After this solution is used twice, add more ascorbic acid.
Detailed explanation-4: -Ascorbic acid (vitamin C) is an antioxidant that keeps fruit from darkening and enhances destruction of bacteria during drying. Pure crystals usually are available at supermarkets and drug stores. Stir 2 1/2 tablespoons (34 grams) of pure ascorbic acid crystals into one quart (1000 milliliters) of cold water.