Assam HS Skill Food Processing Practice Questions - Assam State School Education Board (ASSEB AHSEC) Higher Secondary Skill Subject Food Processing Examination Exam

What is the primary objective of blanching vegetables prior to freezing or dehydration?

Inactivate spoilage and browning enzymes Completely sterilize the vegetable tissues Decrease the moisture content to below 5% Dissolve cell walls to make vegetables soft

Correct Answer:

Inactivate spoilage and browning enzymes

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