Question

Which processes are used in minimally processed foods to retain the quality of fresh foods?

(i) Shelling
(ii) Storage at low refrigeration temperature
(iii) Hydrogenation
(iv) Baking at high temperature

• A. (i) and (iii)
• B. (i) and (ii)
• C. (iii) and (iv)
• D. (ii) and (iii)

Hint:

Minimal processing preserves freshness by simple mechanical methods and refrigeration, avoiding high heat or chemical changes.

Answer 1

The Correct Option is B

Minimally processed foods are those that undergo processes that retain their fresh quality, texture, flavor, and nutrients while making them ready to eat or cook. The processes include:
Shelling (i): Removing outer layers or shells without altering the inner food quality, keeping it fresh.
Storage at low refrigeration temperature (ii): Slows down microbial growth and enzymatic activity, preserving freshness. Why other options are incorrect:
Hydrogenation (iii): This is a chemical process used to harden oils and fats, not used in minimal processing.
Baking at high temperature (iv): This is a cooking process that alters food texture and quality, not minimal processing. Therefore, shelling and refrigeration are the correct methods used in minimal processing to retain the quality of fresh foods.