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Chemical Engineering
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Food Process Engineering MCQ
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Which of the following is a key purpose of blanching?
Which of the following is a key purpose of blanching?
A. Reduce microbial load and enzyme activity
B. Add flavor
C. Dry food
D. Preserve color only
Explanation:
Blanching slows spoilage by inactivating enzymes.
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Food Process Engineering MCQ
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Chemical Engineering
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