a) low carbohydrate foods
b) low acid foods
c) high acid foods
d) medium acid foods
Answer: b
Explanation: The sterilization of low-acid foods is done by using retorts. Initially they are heated at temperatures ranging from 116 to 129 °C. Then at the end of the heating cycle, the cans are cooled to approximately 38 °C under water sprays or in water baths and finally dried to prevent any rusting on the surface.
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