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Author Question: How are enzymatic reactions controlled in fruits, such as strawberries, that are to be frozen? (Read 147 times)

burton19126

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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


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Marked as best answer by burton19126 on Aug 1, 2020

mmpiza

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burton19126

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Reply 2 on: Aug 1, 2020
Wow, this really help


phuda

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

 

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