Q. Which of the following do you think is a valid reason for decline of export of marine products to USA?

View solution

Q. Which of the following is true about fruits and vegetable processing?

View solution

Q. Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped.
Statement 2: Post harvest loss is non-existent.

View solution

Q. Which of the following is not related to Post Harvest losses?

View solution

Q. Following are ways in which losses take place. Which of the following is untrue?

View solution

Q. Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products.
Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc.

View solution

Q. Statement 1: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer.
Statement 2: Ginger is added sometimes to marmalade.

View solution

Q. Statement 1: Jam cannot be made using pulp of more than one fruit.
Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits.

View solution

Q. Which of the following holds untrue with respect to jam making?

View solution

Q. If while packing of jams, the temperature is too high, they thicken to a large extent and then they’re difficult to remove.

View solution

Q. Clarification of milk works on the principle of a centrifuge.

View solution

Q. Which of the following are Milk Processing Operations?

View solution

Q. Which of the following is true?

View solution

Q. Homogenized milk has ______

View solution

Q. Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.

View solution

Q. How is milk pasteurized?

View solution

Q. Which of the following is a technique applied to the processing of fresh meat?

View solution

Q. Statement 1: A lot of changes take place in meat on storing at a chilled temperature. These change muscle to meat.
Statement 2: The above process is called ageing or conditioning.

View solution

Q. Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present.
Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.

View solution

Q. Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration.
Statement 2: Canning is a process in which steam is sent in to sterilize the products.

Which of the following holds true for statement 1 and statement 2 respectively?

View solution