INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Quick-freezing ice crystals are very large and can lead to poor food taste, appearance, and nutritive value?
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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: -The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.
Detailed explanation-2: -If ice crystals grow too large during freezing, they will puncture the cell membrane and the food will leak the intracellular fluid during thawing. Also, the food texture will become unappetising and mushy. In ice cream small round ice crystals are important for a soft and creamy texture.
There is 1 question to complete.