Q. Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%.

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Q. Which of the following is untrue?

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Q. Any food item should be subjected to micro frequencies such that, the dielectric constant is _____ and loss factor is _____

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Q. Hannah heats refrigerated rice which has been devoid of moisture and become dry. She heats it in a microwave. It gets unevenly heated. What should she do?

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Q. Which of the following is NOT a part of the microwave heating system?

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Q. Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light.

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Q. Statement 1: In microwave heating, heat is not applied to the food item.
Statement 2: Radiation doesn’t gives even drying whereas microwave heating does.

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Q. Statement 1: The factor Fₒ shows the microbial safety in the food item at the coldest point.
Statement 2: Fₒ takes the time-temperature data at that particular point and compares conventional heating to microwave heating.

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Q. One disadvantage of microwave cooking is that the energy efficiency in this process is less.

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Q. Statement 1: Microwave heating helps save electricity.
Statement 2: The quality of product in microwave heating is good hence rejections are lesser.

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Q. Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?

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Q. Microwave heating is good for puffed products. Why?

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