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#Question id: 28120


What is the purpose for blanching (immersing food in hot water) vegetables during canning?

#XL - U Food Technology
  1. to soften products to fill better
  2. to denature enzymes that change colour, texture
  3. to reduce microbial population
  4. All of the above

Answer:- Option(s): 4


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#XL - S Microbiology

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#XL - S Microbiology

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#XL - P Chemistry

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#XL - P Chemistry

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#Question id: 8904

#XL - T Zoology

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