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#Question id: 36002


During freezing of foods:

#XL - U Food Technology
  1. Water activity is reduced due to ice formation
  2. Solute concentration in unfrozen water increases
  3. Smaller ice crystals are formed in slow freezing
  4. Large extracellular ice crystals can damage cell structure

Answer:- Option(s): 1,2,4


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#Question id: 343

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