Question

The blanching aims at

 a) Inactivation of micro-organisms

 b) Killing of selected micro-organisms

 c) Inactivation of enzymes

 d) None of the above

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Answer 1

the answer is D none of the above answer

Answer 2

Blanching aims at c) Inactivation of enzymes.

Blanching is one of the method of preservation. Here fresh fruits and vegetables are introduced to high temperature or boiling water for very short period of time. The fruits and vegetables are subsequently dipped into cold running water.

The method kills surface organisms and inactivates enzyme, thus retaining the nutrients and color of food.