1
Major functions of blanching of fruits and vegetables before dehydration and canning include
(A) . Inactivation of enzymes
(B) . Killing of pathogenic microbes
(C) . Softening of tissue
(D) . Cleaning of raw material
Choose the correct answer from the options given below:
EXPLANATION
Thermal Processing Kinetics
- Objectives and Functions of Blanching:
- Blanching is a mild hydrothermal pre-treatment (hot water at 85–95°C or steam) for fruits and vegetables:
- Inactivation of enzymes: Inactivates polyphenol oxidase, catalase, and peroxidase to prevent browning and nutrient loss.
- Softening of tissue: Expels intercellular air and softens cell structure to facilitate packaging into cans.
- Cleaning of raw material: Removes adhering surface dust and reduces initial microbial load.
- (B) Killing of pathogenic microbes: Blanching does not achieve commercial sterility or complete destruction of spores; full thermal processing is performed later.
- Conclusion: Major functions include (A), (C) and (D) only (Option 3).
Correct option: (3) (A), (C) and (D) only.
Explanation not matching this question?
क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?
Report
Want to practice this paper in exam conditions?
क्या आप परीक्षा जैसे माहौल में अभ्यास करना चाहते हैं?
Test yourself in 5-question batch format with timer and hidden answers.
5-प्रश्नों के बैच फॉर्मैट, टाइमर और छिपे उत्तरों के साथ खुद को परखें।
Start Practice Mode →
प्रैक्टिस टेस्ट मोड शुरू करें →