What are the objectives of post-sensory or stationary technologies? (Choose several answer options) A. To improve the quality of products and ensure that only high quality products enter the market. B. Reduced water activity is an important factor in preserving most products. C. Reduce labor intensity: by mechanizing, electrifying and automating technological processes to facilitate people’s work, increase productivity, reduce the need for manual labor. D. Reduce losses. E. Viability of molds in crop products layers depending on moisture. F. Drying, salt or sugar use are the most commonly used canning methods to reduce water activity in products. G. Efficient use of energy and raw material resources. H. Increase farmers’ incomes.
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