Discuss the commercial/pharmacological applications of the following in food industry:

i) Vitamin C

ii) Vitamin D

iii) Copper

iv) Sulfur

Caramelization

What is autoxidation of lipid? Briefly explain the three steps involved in it.

Define the following terms based on their usefulness in the food processing:

i) Osmosis

ii) Viscosity

What are the changes/alterations that occur as a result of heat in the following:

i) Milk

ii) Fruits and vegetables

Describe the mechanism of drying technique. Elaborate on the types of drying process used for dehydration of foods.

Enumerate the 3 categories in which food protein sources are divided.