UPMSP Class 12 Food & Fruit Preservation - Code 202 Practice Questions - Uttar Pradesh UPMSP Intermediate (Class 12) Food And Fruit Preservation - Vocational Code 202 Exam

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Which thermal processing technique heats fruit juice to temperatures below 100°C to destroy heat-sensitive pathogenic bacteria without sterilizing the product?

Pasteurization Sterilization Autoclaving Tyndallization

Correct Answer:

Pasteurization

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