Advantage of agitation _____
(a) Reduces the time of exposure for heat penetration
(b) Successful canning of low acid foods in large containers
(c) Higher temperatures may be used with lesser danger of cooking
(d) All of the mentioned
The question was asked during an interview.
My query is from Principles of Food Preservation by Canning-5 topic in chapter Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering