engineering recuitment TN MRB Food Safety Officer 2021 Mock Test Food Technology Food Analysis and Testing Food Analysis
Which of the following statements is/are correct?
1
Smoke point depends primarily on the free fatty acid content.
2
During deep fat frying, free fatty acid analysis are quality indicators that determines the amount of hydrolysis.
3
Moisture content of food affects the rate of hydrolysis during deep fat frying.
4
All of the above