A. Clarification of fruit juice
B. Tenderizing meat
C. Removal of molecular oxygen dissolved at the surface of products
D. None of the above
Related Mcqs:
- Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?
A. Blanching
B. Pasteurization
C. Sterilization - The deficiency of an enzyme is greatly influenced by the______________________?
A. pH
B. Environmental temperature
C. Concentration of enzyme
D. All the above - the enzyme that destroys vitamin B-1 is__________________?
A. Oxalate
B. Phenolase
C. Thiaminase
D. None of the above - Many reactions similar to oxidative rancidity during irradiation been observed in _____________________?
A. Water
B. Carbohydrates
C. Lipids
D. non of these - The recommended daily intake of protein per kilogram by WHO for an individual is _____________________?
A. 0.25 g
B. 0.49 g
C. 0.59 g
D. None of the above - The storage life of Apricot at 32ºF with R.H of 90% is _____________________?
A. 2-4 weeks
B. 1-2 weeks
C. 3-4 weeks
D. 1-5 weeks - The storage life of grape fruit at 50ºF with R.H of 90% is _____________________?
A. 2-3 weeks
B. 4-6 weeks
C. 4-8 weeks
D. 10 weeks - In soft drinks and dietetic forms of food which sweetening agent is widely used _____________________?
A. Calcium salt
B. Cyclamates
C. Glycyrrhizin acid
D. All the above - The storage life of cucumber at 50ºF with of 95% is _____________________?
A. 6-10 days
B. 10-12 days
C. 10-14 days
D. 12-16 days - Storage life of peaches & pears 31ºF with R.H of 90% is _____________________?
A. 1-2 weeks
B. 2-3 weeks
C. 2-4 weeks
D. 2-6 weeks
