Question Bank • QB_DFE_026 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Blanching

Question Statement:

In commercial fruit and vegetable processing, the adequacy of the thermal blanching process is routinely evaluated by testing for the inactivation of which heat-resistant enzyme?

Options:

  • (A) Peroxidase
  • (B) Alpha-amylase
  • (C) Lipase
  • (D) Invertase

Answer Key:

A

Step-by-Step Solution & Explanation

Peroxidase is considered the most heat-stable enzyme naturally occurring in fruits and vegetables. Complete thermal inactivation of peroxidase (verified using guaiacol and hydrogen peroxide) guarantees that less heat-resistant deterioration enzymes (such as catalase and polyphenol oxidase) have also been inactivated.
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