+1 vote
in Food Engineering by (93.8k points)
Which of the following food items is the lowest in heating up?

(a) Broths and thin soup with negligible starch in it

(b) Fruits packed in water/syrup with large pieces

(c) Evaporated milk

(d) Chopped vegetables with high starch content packed with free liquid

I had been asked this question in an internship interview.

My question is from Principles of Food Preservation by Canning-3 in division Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

1 Answer

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Best answer
Right answer is (d) Chopped vegetables with high starch content packed with free liquid

To explain I would say: Broths and thin soup with loads of starch in it. The starch in these solids which separates or leaches out retards heat. Hence, in chopped vegetables with high starch content packed with free liquid, the leached starch retards heat transfer.

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