Question

The thermal process of deactivation of enzymes is known as -

• A. Sterilization
• B. Appertization
• C. Blanching
• D. Boiling

Hint:

Peroxidase and catalase are the most heat-resistant enzymes in plant tissues.
They are often used as indicator enzymes to evaluate the adequacy and efficiency of the blanching process.
If peroxidase is completely inactivated, it indicates that other quality-degrading enzymes are also deactivated.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Enzymes naturally present in raw food materials can catalyze undesirable biochemical reactions, leading to changes in color, flavor, texture, and nutritional value during storage.
Controlling these enzymes is essential before freezing, canning, or dehydrating food products.

Step 2: Detailed Explanation:
Blanching is a mild thermal treatment, typically carried out at temperatures between \(75^\circ\text{C}\) and \(95^\circ\text{C}\) for a few minutes.
The primary objective of blanching is the irreversible denaturation and deactivation of native enzymes such as polyphenol oxidase (which causes browning), peroxidase, and catalase.
It is commonly applied to fruits and vegetables prior to further preservation unit operations.
In contrast, sterilization and appertization aim to destroy all viable vegetative microorganisms and spores, while boiling is a general cooking process.

Step 3: Final Answer:
Therefore, the thermal process specifically aimed at the deactivation of enzymes is blanching, which corresponds to option (C).