Agriculture Engineering > GATE 2025 > Food Preservation
In general, result(s) of blanching fresh fruits and vegetables is/are:
A
Complete elimination of microorganisms
B
Removal of entrapped air pockets between plant tissues
C
Leaching of nutrients
D
Inactivation of enzymes

Correct : d

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blanching fruits vegetables GATE Agriculture Engineering 2025 microorganism elimination entrapped air removal enzyme inactivation nutrient leaching agricultural engineering gate blanching effects

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