Question

HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.

(a) True

(b) False

I had been asked this question in an online interview.

This interesting question is from Principles of Food Preservation by Canning-6 in portion Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

Answer 1

The correct option is (a) True

For explanation: High temperature short time HTST exposures to heat are less destructive to texture, flavor and color of food than low temperature long time LTLT exposure.