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Q. What do you mean by Blanching?
The enzymes in the food system can be separated into four groups relating to the changes in flavour, colour, texture and nutritive value.
The inactivation of these enzymes is dependent upon both the time and temperature of heat treatment during the process of blanching. Peroxidase is the most heat stable enzyme in plants and thus is taken as the "universal indicator" for checking the adequacy of blanching for fruits and vegetables.
Blanching of vegetables prior to freezing and dehydration has some advantages, as well as, disadvantages. The advantages include stabilization of texture, colour, flavour and nutritional quality; removal of intercellular gases, reduction in microbial load and shrinkage of vegetable matter which can aid in the achievement of required fill weight. The disadvantages include loss of colour, flavour and nutritive value. However, the disadvantages can be taken care of by optimizing the time and temperature required for blanching.
a) Give a chemical test to distinguish between aniline and N-methyl aniline. Draw the structure of XeF2 molecule. b. Write the outer electronic configuration of Cr atom (Z =
Q. Describe Sulphurous Acid ? Sulphurous acid H 2 SO 3 is known only in solution. It exists mainly as a hydrate of sulphur dioxide SO 2 . 7H 2 O two series of salts the bisulp
please provide tests in a tabular form
Libermaan''s nitroso reaction mechanism
Which of the following set of quantum numbers is correct for the 19th electron of chromium: n l m s (a) 3 0
The Bohr orbit radius for the hydrogen atom (n=1) is approximately 0.530 Å . The radius for the first excited state (n=2) orbit is: (1) 0.13Å
what is the lewis structure of lactic acid?
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lithium and beryllium markedly differ from other members of their respstive groups
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