Disadvantage of agitation _____
(a) Improved retention quality
(b) Improved color and texture of product
(c) Small canning operations in processing relatively unexploited heat sensitive food products
(d) All of the mentioned
The question was asked in an online interview.
My enquiry is from Principles of Food Preservation by Canning-5 in division Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering