Q. Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.

View solution

Q. Which of the following is true about Sound Ultrasound?

View solution

Q. Which of the following methods refers to deactivation of microbes in food using electricity?

View solution

Q. Which of the following holds true for Pulsed Electric field?

View solution

Q. Statement 1: In Pulsed Electric field, food is kept between two electrodes and electricity is passed to deactivate microbes.
Statement 2: Pulsed Electric field increases shelf life.

View solution

Q. In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.

View solution

Q. Statement 1: Pulsed Electric field needs to followed by refrigeration storing to increase shelf life and prevent spoilage.
Statement 2: Structural changes at cell membrane and inactivation of enzymes, is how high hydrostatic pressure works for the food industry.

View solution

Q. Statement 1: When several factors for food processing and preservation are applied to one food product, it is called Hurdle technology.
Statement 2: Hurdle technology has arisen due to demand of costumers for healthier and more nutritious food items.

View solution

Q. Which of the following combination of processing and preservation techniques works best for smoked products?

View solution

Q. Which of the following statements is true?

View solution

Q. Statement 1: Hurdle technology is a ‘multi-target preservation’.
Statement 2: The main target of food preservation is to help the harmful microorganisms to achieve homeostasis.

View solution