FOOD PRESERVATION important MCQ for all exams

[@aswathyachu6035]

Cheriya portions aayi select cheyth idunna ithupolulla MCQs valare useful aanu.. oru portionil ninu saadhyatha ulla ella qstionm idumpol aa topic full ariyamennu oru vswaasam varum... subject full aayi MCQ idunnathinekkal effective aanu ee reethy..congrats to Foodtech for this idea...

[@FoodTechInfomedia]

Thank uu😊

[@FoodTechInfomedia]

www.indiacoffee.org/News.aspx
Coffee Board Vaccancy Pls Check

[@Ishdeepsingh_]

Thnku for this ❤️❤️❤️

[@rishads3495]

Well bettr presentation mCQ

[@dinujino3562]

Thank you..

[@kiranks9312]

👌👌👌

[@kiranks9312]

Q.32) 180°F aano sir answer

[@kiranks9312]

Q 50. Both A & B alle

[@FoodTechInfomedia]

32) Boiling water bath=212°F
Pressure Canning= 240°F

[@FoodTechInfomedia]

50) Answer - Both A & B
Flat sour spoilage is caused by B.coagulans,B.stearothermophillus

[@foodtech5037]

great job keep it up

[@hellotohappiness1028]

nice video

[@mee5840]

Usefull vedio sir
Oru suggestion ind
Crtion questions 1st comment aytu ital nanayrunuu

[@FoodTechInfomedia]

Thank you soory for the error.

[@visvanathant9145]

Thank you so much

[@vanithaarun6081]

Thank you

[@suprimams1226]

Acid resistant R Enamel

[@FoodTechInfomedia]

Sorry for the mistake

[@FoodTechInfomedia]

www.indiacoffee.org/News.aspx
Coffee Board Vaccancy Pls Check

[@nasheenakummayil1014]

Thank u

[@colorsoflife2533]

🙏🙏🙏

[@ronyphilip6002]

😘😘

[@anishaadya2217]

I think in question no. 32. Hot water bath canning the ans should be 180°©.
Can you please explain if I am wrong. Just asking for the sake of knowing as your video is very much helpful for me.

[@bollywoodboowal8067]

40 answer would be canning is also called pasteurisation

[@anjalis4813]

Nice content

[@hellotohappiness1028]

lye peeling is dipping fruits in which acid??? plz reply

[@rajeshsmartinfoagri3765]

Caustic acid and NaoH (1-2%) at 93°© example:- guava and orange 🍊👍

[@rajeshsmartinfoagri3765]

Lye peeling is also known as caustic peeling .....

[@FathimaSahul786]

Too slow. Please make fast

[@DrVrindaRaghavan]

26th option b allae right

[@FoodTechInfomedia]

Enzymatic browning takes place when the enzyme polyphenol oxidase or other enzymes catalyze the oxidation of phenols in the fruit to form compounds called quinones. The quinones can then polymerize to form melanins, which cause the brown pigments

[@sunandaroy4704]

Q 50 isn't it B?

[@Udaykumar-dr2tk]

B is the correct