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Worksheets18AG2031 Postharvest Management Quiz #2
Total questions: 10
Worksheet time: 5mins
Blanching is done to
stop enzyme reactions
preserve color, flavor, texture
cleans outside dirt and organisms
All of the above
HTST stands for
Higher time slow temperature
High temperature short time
High treatment slow time
None of the above
Pasteurization temperature is
<100 degree Celcius
= 100 degree Celcius
>100 degree celcius
Vegetables are pasteurized for storage
The above statement is true
The above statement is false
Sodium Benzoate reacts with fruit juice forming SO2
The above statement is true
The above statement is false
Class II preservatives are relatively safer than Class I preservatives
The above statement is true
The above statement is false
Blanching is also known as appertization
The above statement is true
The above statement is false
Slow freezing method forms large ice crystals and cell ruptures easily
The above statement is false
The above statement is true
Lye peeling is dipping fruits in
Acetic acid
Sulphuric acid
Citric acid
None of the above
Drum or roller drier is a variety of air convection drier
The above statement is false
The above statement is true
