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in Food Engineering by (93.7k points)
Holding time for pasteurization is more in continuous than that in batch pasteurization.

(a) True

(b) False

I had been asked this question during a job interview.

This interesting question is from Principles of Food Freezing-3 topic in chapter Food Preservation, Principles of Fresh Food Storage,  Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing of Food Engineering

1 Answer

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Best answer
The correct choice is (b) False

Best explanation: Holding time for pasteurization is more in batch than that in continuous pasteurization. This is because HTST- high temperature short time is used in continuous whereas in batch operations, the exposure time is almost half an hour.

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