Q. Which of the following combination of processing and preservation techniques works best for smoked products?

  • (A) salt and acidification
  • (B) heat and solid content
  • (C) heat, salt, acidification/minimal moisture content
  • (D) heat, salt, dipping in brine/ minimal moisture content
💬 Discuss
✅ Correct Answer: (D) heat, salt, dipping in brine/ minimal moisture content
Explanation: several combinations of processing and preservation techniques are required and used for food products, the combination that best suits smoked products is – heat, salt, dipping in brine. not all smoked products need to be dipped in brine. some might need minimal moisture content.

Published by Mr. Dubey ⭐ 111.54K Points at 23-Sep-2023 07:27 pm in Principles of Food Preservation

Explanation by: Mr. Dubey
several combinations of processing and preservation techniques are required and used for food products, the combination that best suits smoked products is – heat, salt, dipping in brine. not all smoked products need to be dipped in brine. some might need minimal moisture content.

💬 Discussion

Related MCQs

Q. Majority parts in transportation vehicles are made by the foundry processes.

Q. The depth of penetration of surface waves is approximately:

Q. The flicker effect of fluorescent lamps is more pronounced at

Q. Which of the following statement is wrong?

Q. Thermosetting materials are the polymeric materials which get soften on heating with or without pressure.

Q. What is the first phase of traffic regulation?

Q. Most contact testing is performed by which of the following techniques?

Q. What will be the colour of red rose when it is seen through green glass?

Q. Mechanical efficiency is the ratio of

Q. The chances of corona are maximum during

📊 Question Analytics

👁️
836
Total Visits
📽️
3 y ago
Published
🎖️
Mr. Dubey
Publisher
📈
90%
Success Rate