FOOD PROCESSING AND PRESERVATION
THERMAL PROCESSING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
usually of mild heat processing to deactivate browning and tissue softening enzymes present in fruits and vegetables that are to be further processed.
|
|
Broil
|
|
|
Simmer
|
|
|
Blanch
|
|
|
Boil
|
Explanation:
Detailed explanation-1: -An enzymatic browning reaction is mainly caused by enzyme polyphenol oxidase (PPO) (EC 1.10.
Detailed explanation-2: -People often use blanching as a treatment prior to freezing, drying, or canning-heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue.
Detailed explanation-3: -Blanching is usually considered a pre-heat treatment before drying, freezing, or canning. Blanching is usually conducted for fruits and vegetables for the purpose of removing the peel, modifying texture, and inactivating enzymes.
There is 1 question to complete.