Potential Final Exam Question (4% of Project) Question: Which of the following is NOT the purpose of thermal processing in the production of apple butter?
A.To help soften the apples to remove air bubbles that may occur while canning
B.To eliminate harmful microorganisms in the product
C.To allow browning reactions to take place to lower the pH of the product
D.To produce flavour characteristic of apple butter
Answer:C
Potential Final Exam Question (4% of Project) Question: Which of the following is NOT the purpose of thermal processing in the production of apple butter?
A.To help soften the apples to remove air bubbles that may occur while canning B.To eliminate harmful microorganisms in the product C.To allow browning reactions to take place to lower the pH of the product D.To produce flavour characteristic of apple butter
Explanation: Though apples do turn brown during the process of cooking, it does not lower the pH of the product. Vinegar is usually added to bring down the pH level.