Discussion
Which among the given options truly depict the lines 1 and 2 in the figure below with respect to the effect of heat processing on food?
Answer: A
Line 1 is safety and line 2 is quality.
Increasing the severity of heat treatment kills more micro-organisms and inactivates more enzymes, so safety rises quickly at first and then levels off once the target organisms are destroyed: the shape of line 1. The same heat also degrades vitamins, colour, flavour and texture, so quality falls steadily with severity: line 2.
Yield is not the property that the safety-quality trade-off of thermal processing describes, and putting safety on the falling line reverses the effect of heat on micro-organisms.
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