Question

Blanching is a kind of pasteurization generally applied to fruits and vegetables (Assertion A). Blanching primarily inactivates natural food enzymes and also destroys some microorganisms (Reason R).

• A. Both (A) and (R) are correct and (R) is the correct explanation of (A)
• B. Both (A) and (R) are correct but (R) is not the correct explanation of (A)
• C. (A) is correct but (R) is not correct
• D. (A) is not correct but (R) is correct

Hint:

Understanding both the process and its outcomes helps in comprehending why blanching is an effective method for preserving food quality and safety.

Answer 1

The Correct Option is A

Step 1: Concept
Blanching is a thermal treatment process where food items are exposed to boiling water or steam for a short period. This process is commonly used to preserve fruits and vegetables by inactivating enzymes that cause spoilage and degrading the quality of the produce.

Step 2: Meaning
Pasteurization refers to any process that kills harmful microorganisms by heating, while blanching specifically targets enzyme activity and microbial presence through brief exposure to heat.

Step 3: Analysis
Assertion A states that blanching is a kind of pasteurization generally applied to fruits and vegetables. This assertion is correct because the primary purpose of blanching aligns with the principles of pasteurization, which involves inactivating harmful microorganisms to extend shelf life. Reason R mentions two key effects of blanching: it primarily inactivates natural food enzymes and also destroys some microorganisms. Both points are accurate: Inactivating enzymes prevents browning and other quality losses. Destroying microorganisms reduces the risk of spoilage and foodborne illness. The reason provided (R) correctly explains why blanching is a form of pasteurization as it highlights both the enzyme inactivation and microbial destruction, which are essential aspects of the process.

Step 4: Conclusion
Both assertion A and reason R are correct. Reason R accurately explains the purpose and effects of blanching, thus supporting the assertion that blanching is a kind of pasteurization applied to fruits and vegetables. Final Answer: (A)