FOOD PROCESSING AND PRESERVATION
THERMAL PROCESSING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced the Ultra-violet C process which is a photochemical process that reduces the number of microbes (not completely sterilizing them). What else do you think this does?
|
|
Induces the synthesis of certain health-promoting compounds
|
|
|
Resistance against pathogens
|
|
|
DNA damage
|
|
|
All of the mentioned
|
Explanation:
Detailed explanation-1: -Explanation: Hurdle technology is a ‘multi-target preservation’. The main target of food preservation is to disturb the homeostasis of harmful microorganisms. Sanfoundry Global Education & Learning Series – Food Engineering.
Detailed explanation-2: -Processing of vegetables The goal of processing is to deter microbial spoilage and natural physiological deterioration of the plant cells. Generally, the techniques include blanching, dehydrating, canning, freezing, fermenting and pickling, and irradiating.
There is 1 question to complete.