Question

Heat sterilization method to inactivate deleterious enzymes prior to canning, freezing and drying is .........

• A. Sterilization
• B. Pasteurization
• C. Leaching
• D. Blanching

Hint:

bf{Blanching} helps preserve the quality of fruits and vegetables by inactivating enzymes that could lead to spoilage. It is an essential step before freezing or canning certain foods.

Answer 1

The Correct Option is D

Blanching is a heat treatment process commonly used in food processing to inactivate enzymes that could cause spoilage or loss of quality during canning, freezing, and drying. It involves briefly immersing the food (such as vegetables or fruits) in boiling water or steam and then quickly cooling it. This process helps preserve the color, texture, and nutritional value of the food while preventing enzymatic deterioration.
- Sterilization is a more intense heat process used to kill all microorganisms and is typically used for foods that need to be fully sterilized.
- Pasteurization is a milder heat treatment, usually used to kill harmful bacteria in liquids like milk but not specifically for inactivating enzymes before canning or freezing.
- Leaching refers to the process of extracting substances (often soluble) from solid materials, usually with water, and does not involve heat treatment.
Thus, the correct answer is option (4): Blanching, as it is specifically designed to inactivate enzymes prior to canning, freezing, and drying.