Enzymatic Browning in Fruits Can Be Slowed Down or Inhibited

question 47

Multiple Choice

Enzymatic browning in fruits can be slowed down or inhibited by

• A) refrigeration.
• B) coating with a cream of tartar solution.
• C) coating fruits with sugar or submerging in water.
• D) dipping fruit in ascorbic acid or sulfur solutions.
• E) All of these are correct.

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Definitions:

Conversion Costs

The total cost of converting raw materials into finished goods, including both labor and manufacturing overhead expenses.

Weighted-Average Method

A cost accounting method that calculates the cost of goods sold and ending inventory based on the average cost of all units available for sale.

Molding Department

A specific section in a manufacturing facility where molding processes, such as injection or compression molding, are performed to shape materials.

Process Costing

A costing method used in industries where production is continuous, assigning costs to units of output on an average basis.