+1 vote
in Food Engineering by (93.7k points)
Albumen thickness is directly proportional to the temperature at which egg solidifies.

(a) True

(b) False

The question was asked during an interview.

This question is from Principles of Fresh Food Storage-2 topic in division Food Preservation, Principles of Fresh Food Storage,  Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing of Food Engineering

1 Answer

+2 votes
by (380k points)
selected by
 
Best answer
Correct answer is (a) True

The best explanation: Thick albumen egg solidifies at a higher temperature than a thin albumen egg.

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