FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Enzymes in fruits and veggies are slowed down but not destroyed by freezing
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True
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False
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -Slow freezing rates result in large ice crystals that cause fruit cell wall damage leading to an undesirable mushy texture in frozen fruits. After thawing, fruit will be softer due to cell damage and water migration from the fruit cell structure.
Detailed explanation-2: -Fresh produce contains chemical compounds called enzymes, which cause the loss of color, loss of nutrients, flavor changes, and color changes in frozen fruits and vegetables. These enzymes must be inactivated to prevent such reactions from taking place.
There is 1 question to complete.