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Which of the following is NOT a method of controlling enzymatic browning?

(a) Sulphuring of fruits

(b) Vacuum dehydration

(c) In-package desiccation

(d) None of the mentioned

This question was posed to me at a job interview.

This interesting question is from Principles of Food Preservation by Drying-2 in chapter 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 option is (d) None of the mentioned

Best explanation: All of the mentioned are methods of controlling enzymatic browning.

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