Food Processing Unit Operations

Extending the shelf life of food

Providing nutrients for health

Adding variety and convenience to the diet

Increasing the nutritional value of foods (correct)

Heat transfer, fluid flow, mass transfer, mixing, size adjustment, and separation (correct)

Fermentation, pasteurization, emulsification, filtration, homogenization, and extraction

Cooking, freezing, packaging, grinding, slicing, and drying

Baking, boiling, canning, blending, cutting, and evaporating

To transform raw ingredients into food or food into other forms (correct)

To reduce the shelf life of food

To develop new food additives

To increase the nutritional value of foods

<p>Lowering the nutritional value of foods and adding unhealthy high food additives (B)</p> Signup and view all the answers

<p>Intermediate or finished value-added food products (B)</p> Signup and view all the answers