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.