Question

Fruit juices are deaerated before being allowed into the pasteuriser in order to:

• A. \(\text{Reduce fouling of pasteuriser}\)
• B. \(\text{Reduce oxidation deterioration}\)
• C. \(\text{Increase the rate of heat transfer}\)
• D. \(\text{Decrease the rate of heat transfer}\)

Hint:

Deaeration in juice processing prevents oxidation, preserving the product’s flavor, color, and nutrients.

Answer 1

The Correct Option is B

Step 1: Understanding the purpose of deaeration in juice processing.
- Deaeration removes dissolved oxygen from fruit juices, which helps prevent oxidation that can degrade the quality of the juice, such as color and flavor loss.
Step 2: Explanation of incorrect options.
- Reduce fouling (A): Deaeration is not directly related to fouling prevention.
- Increase/decrease heat transfer (C and D): While deaeration can indirectly affect viscosity, it is not aimed at changing the heat transfer rate in pasteurization.
Step 3: Selecting the correct option. Since the primary reason for deaeration is to prevent oxidation and preserve quality, the correct answer is (B) Reduce oxidation deterioration.