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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.
Nomenclature of simple aromatic compounds Aromatic compounds are those that consist of one or more benzene rings in them. An aromatic substance has two major types: (1) Nucl
Here''s the equation: NaOH + H2SO4 = Na2SO4 + H2O
Sn + No3- ------- Sno2 + No2
what is cis-trans isomerisation?
Among the following which property is commonly exhibited by a covalent compound: (1) High solubility in water (2) High electrical conductance (3) Low boiling po
Cast iron is not appreciably malleable at any temperature as cast. The carbon in cast irons may be present in the form of iron carbide or free graphite. White cast iron contains ce
how to calculate the equivalent weight of an ion
various concepts of acid and base
preperations
How many types of colloidal system? and which are they?
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