FOOD TECHNOLOGY (09-10-2021)

Q1. _________  is designed to reduce the viscosity and slipperiness of the pulp. Mash Enzyme Treatment De-pectinization Disintegration Hot break process ANSWER: 2. De-pectinization Explanation: De-pectinization reduces the viscosity and slipperiness of the pulp, allowing for the use of decanters ...