Question

Match unit operation in Column I with its application in food processing in Column II. 

• A. P-2, Q-4, R-2, S-1
• B. P-2, Q-3, R-4, S-1
• C. P-4, Q-1, R-2, S-3
• D. P-4, Q-2, R-1, S-3

Hint:

In food processing, each operation like hydrogenation, blanching, leaching, and winterization has a specific purpose, such as altering fat properties, inactivating enzymes, removing dyes, or removing wax.

Answer 1

The Correct Option is B

Let's match each operation with its corresponding food processing application: - P. Hydrogenation: Hydrogenation is the process where hydrogen is added to unsaturated fats to convert them into saturated fats, which leads to shortening of fat. This is common in the production of margarine and vegetable oils. Hence, P matches with (2) Shortening of fat. - Q. Blanching: Blanching is the process of briefly heating food, usually vegetables, and then rapidly cooling it. This process helps to inactivate enzymes that would otherwise cause spoilage or undesirable changes in the food. Therefore, Q matches with (3) Inactivation of enzyme. - R. Leaching: Leaching is the process where water is used to remove soluble components from a substance. In food processing, leaching is often used to remove dye from foods like fruits and vegetables, making R match with (4) Separation of dye. - S. Winterization: Winterization is a process applied to oils to remove certain components (like waxes) by chilling. This process is used to remove soft wax from oils, which leads to S matching with (1) Removal of soft wax. Thus, the correct matching is: - P-2 (Hydrogenation -> Shortening of fat), - Q-3 (Blanching -> Inactivation of enzyme), - R-4 (Leaching -> Separation of dye), - S-1 (Winterization -> Removal of soft wax). Final Answer: \[ \boxed{\text{(B) P-2, Q-3, R-4, S-1}}. \]