+1 vote
in Food Engineering by (93.8k points)
Which of the following activity refers to removal germs and other foreign bodies?

(a) Blanching

(b) Pickling

(c) Inspecting

(d) All of the mentioned

The question was asked in semester exam.

I want to ask this question from Principles of Food Concentrates-3 in portion Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

1 Answer

+2 votes
by (380k points)
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Best answer
The correct answer is (a) Blanching

The explanation is: Blanching refers to removal of germs and other foreign bodies.

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