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

Briefly explain the process and food application of the following thermal processing technique:

i) Pasteurization

ii) Canning

Mention the food applications of the followings:

i) protein isolates

ii) protein concentrates

What is sensory evaluation? Elaborate on the different stages in the product cycle, at which sensory evaluation is used.

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

The study of food science and technology is vast and pervasive. Comment on this statement giving the various areas and components covered under the subject..