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During processing, foods can get contaminated because of:

a.    Equipments

b.    Labour

c.    Raw materials

Factors which affect internal corrosion of cans include:

Options:

1. Lacquer coating

2. Anthocyanins

3. Temperature

4. Acidic foods

The limiting amino acid in green vegetables is:

Toughening effect on canned beans is due to:

Rapid precooling method:

Probiotics are:

(i)            saponification

(a)  triglycerides

(ii)           milk fat

(b)  alkali

In cryogenic freezing the liquid nitrogen temperature is:

In which of the following method, heating is due to electrical resistance of a food

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