Question Bank • QB_DFE_UOP_001 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Blanching

Question Statement:

In the commercial vegetable processing industry, the adequacy of industrial blanching is standardly evaluated by assaying the thermal inactivation of:

Options:

  • (A) Peroxidase and Catalase enzymes
  • (B) Alpha-amylase enzyme only
  • (C) Lactase enzyme
  • (D) Pepsin enzyme

Answer Key:

A

Step-by-Step Solution & Explanation

Peroxidase is recognized as the most heat-stable endogenous enzyme in plant tissues. Its complete inactivation serves as an industrial benchmark ensuring that all other quality-degrading enzymes (such as catalase, lipoxygenase, and polyphenol oxidase) have been denatured.
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