21
Generally permitted level of hardness in water used for canning should not exceed as CaCO3?
EXPLANATION
Fruit Processing Technology
- Water Quality for Fruit and Vegetable Canning:
- Water hardness is caused by dissolved calcium and magnesium bicarbonates, sulfates, and chlorides.
- Permitted Hardness Limit: Should not exceed $85\text{ ppm}$ (or $85\text{ mg/L}$ as $\text{CaCO}_3$), equivalent to 5 grains per US gallon (soft to moderately soft water).
- Excessive hardness ($\gt 85-100\text{ ppm}$) results in calcium crosslinking with pectin in canned legumes (peas, beans), causing unnatural toughening and forming cloudy white precipitates in brine or syrup.
- Correct Option: Option 2 (85 ppm).
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