Question

Which of the following combination of processing and preservation techniques works best for smoked products?

(a) Salt and acidification

(b) Heat and solid content

(c) Heat, salt, acidification/minimal moisture content

(d) Heat, salt, dipping in brine/ minimal moisture content

This question was addressed to me during an online exam.

This is a very interesting question from Food Processing Techniques-2 topic in section Food Processing Techniques, Fluid Mechanics and Rheology of Foods of Food Engineering

Answer 1

Correct choice is (d) Heat, salt, dipping in brine/ minimal moisture content

Explanation: Several combinations of processing and preservation techniques are required and used for food products, the combination that best suits smoked products is – Heat, salt, dipping in brine. Not all smoked products need to be dipped in brine. Some might need minimal moisture content.