FOOD TECHNOLOGY

Detailed explanation-1: -Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products. Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc. Explanation: Both the statements are true.

Detailed explanation-2: -The preliminary processing operations of fruits and vegetables are sorting, grading, washing, peeling, sizing, blanching, etc. The importance of each operation is discussed below.

Detailed explanation-3: -The secondary processing of vegetables includes the following phases: classification, cutting, blanching, the processing itself (frozen, drying…), packaging and storage. Drying. By removing the water from the vegetable tissue, the dehydration process prolongs the shelf-life of these vegetables.

Detailed explanation-4: -Fruit can go through numerous types of processing, including canning, drying, and juicing. Some types of processed fruit are fruit preserves, canned fruit, and fruit juices. Processed fruit is generally not as healthy as fresh, raw fruit. Washing, drying, and packaging fruit is usually not considered processing.