TLS Online TPP Program

#Question id: 36000


In food chilling operations, which of the following statements are correct?

#XL - U Food Technology
  1. Chilling slows microbial growth but does not completely stop it
  2. Chilling temperatures usually range between −18°C and −40°C
  3. Chilling can cause retrogradation of starch in bakery products
  4. Enzymatic browning can occur during chilled storage of fruits