Question

The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly
heating it to 82 °C, because
(A) water soluble pectin interacts with calcium
(B) hemicellulose prevents decrease in viscosity
(C) lignin prevents decrease in viscosity
(D) pectin methyl esterase is inactivated

Answer 1

your answer goes like this....

Option B is the answer.

The visosity of Tomato is a major component.

The tomato don't contain water in it. the visocity is low.

it have low viscosity fluid.

hope my answer helps you

Answer 2

The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly
heating it to 82 °C, because

(A) water soluble pectin interacts with calcium
(B) hemicellulose prevents decrease in viscosity
(C) lignin prevents decrease in viscosity
(D) pectin methyl esterase is inactivated

Solution
@@@@@@

=>Option B

Hope It helps