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Author Question: How are enzymatic reactions controlled in fruits, such as strawberries, that are to be frozen? (Read 86 times)

burton19126

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on: Aug 1, 2020

Question 1

For the processing of low-acid foods, a temperature above the boiling point of water is necessary for
◦ inhibition of enzyme activity.
◦ destruction of bacterial spores.
◦ destruction of salmonellae organisms.
◦ inactivation of the toxin that may cause botulism.

Question 2

How are enzymatic reactions controlled in fruits, such as strawberries, that are to be frozen?
◦ Nothing needs to be done.
◦ Blanch lightly before freezing
◦ Add ascorbic acid and sugar before freezing
◦ Use a sharp freezing method
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by burton19126 on Aug 1, 2020

mmpiza

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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burton19126

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Reply 2 on: Aug 1, 2020
Great answer, keep it coming :)

chereeb

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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