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    Question

    Vegetables are subjected to drying

    after:
    A Sulfuring Correct Answer Incorrect Answer
    B Sulphitation Correct Answer Incorrect Answer
    C Blanching Correct Answer Incorrect Answer
    D None of these Correct Answer Incorrect Answer

    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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