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