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Explain Pasteurization (temperature below 100° C) - method of food preservation?
Pasteurization is a heat treatment that kills a part but not all the microorganisms present and usually involves the application of temperatures below 100° C. Milk, for example, is usually heated to 63° C for 30 min or 71° C for 15 seconds or in UHT, 138° C for 2-4 seconds. Examples are: milk, wine, beer, fruit juices and aerated waters are routinely pasteurized. The heating may be by means of steam, hot water, dry heat or electric currents and the products are cooled promptly after the heat treatment. Pasteurization is usually supplemented by other methods to prolong shelf-life.
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Q. Describe Coping Skill and Coping Mechanism? Coping Skill is a tool which may be used by individuals in any difficult situation like solving a problem by choosing best soluti
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Explain Surface properties of proteins The surface properties relates primarily to surface tension, a) Emulsification and b) Foaming characteristics of proteins,
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Automated DNA sequencing is now common place which is based on the chain termination method but using a fluorescent dye attached to an oligonucleotide primer instead of using radio
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