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in food processing the primary purpose of blanchin
Question:
In food processing, the primary purpose of blanching vegetables before freezing is to:
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Blanching is essential to halt enzymatic actions that degrade quality during storage.
ICAR AIEEA (PG) - 2025
ICAR AIEEA (PG)
Updated On:
Jul 3, 2025
Enhance flavor
Reduce microbial load
Inactivate enzymes
Increase moisture content
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The Correct Option is
C
Solution and Explanation
Blanching involves briefly boiling or steaming vegetables to inactivate enzymes that can cause spoilage during storage. This process helps in preserving color, texture, and nutritional value during freezing and storage.
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