Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?
Correct answer: B. Blanching
- A. Pasteurization
- B. Blanching
- C. Sterilization
Explanation
Blanching briefly heats plant material to inactivate enzymes before freezing, dehydration or canning. Pasteurization mainly reduces pathogens, whereas sterilization is a more severe treatment aimed at commercial sterility.
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