Question Bank • QB_DFE_EXP_063 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Blanching

Question Statement:

In food canning and freezing operations, the enzyme whose thermal inactivation is universally used as the primary index of adequacy of blanching in vegetables is:

Options:

  • (A) Peroxidase
  • (B) Amylase
  • (C) Invertase
  • (D) Lipoxygenase

Answer Key:

A

Step-by-Step Solution & Explanation

Peroxidase is among the most heat-resistant enzymes found in vegetable tissues. If thermal processing destroys peroxidase activity, all other deteriorating quality enzymes (such as catalase and polyphenol oxidase) are guaranteed to have been inactivated.
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