Question
Vegetables are subjected to drying
after:Solution
Blanching (brief heat treatment) precedes drying to: Inactivate enzymes (e.g., polyphenol oxidase) that cause browning. Preserve color, flavor, and nutrients. Reduce microbial load. Sulfuring/sulphitation (SO₂ treatment) is specific to fruits like apricots.
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Planet that rotates clockwise:
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