Blanching in Food Processing

To reduce the acidity of the foods

To increase the shelf life by destroying micro-organisms and enzymes (correct)

To change the color of the foods

To enhance the nutritional value

$Q = mc(\theta B - \theta A)$

$Q = m/c(\theta A - \theta B)$

$Q = m/c(\theta B - \theta A)$

$Q = mc(\theta A - \theta B)$ (correct)

Plate Heat Exchangers

Swept Surface Heat Exchangers

Concentric Tube Heat Exchanger (correct)

Open Boiling Pans

<p>By using hot water</p> Signup and view all the answers

<p>20 oC</p> Signup and view all the answers

<p>To approximately 40 oC</p> Signup and view all the answers

<p>Only minor changes</p> Signup and view all the answers