Q. Statement 1: At low temperatures, near the freezing point of water, the respiration rate decreases.
Statement 2: Lemons last longer than bananas at the same relative humidity.

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Q. Which of the following holds well as a reason for the storage of food at low temperatures?

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Q. Which of the following microorganism is popular for spoilage in fruits and vegetables?

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Q. Statement 1: Microorganism responsible for most organism pathogen in humans is thermophile.
Statement 2: Mesophiles have an optimum temperature growth below 10° C and psychrophiles have an optimum temperature growth at around 55° C.

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Q. Which of the following is needed in order to establish a refrigeration requirement?

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Q. The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.

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Q. Specific heat of food is calculated by the formula Specific heat = 0.008 (percentage water in food) + 0.2.

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Q. Microorganisms causing spoilage of fresh meat, poultry, dairy products and eggs are mostly at 20° C.

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Q. Statement 1: Bacteria at a count of a few low millions in milk are psychrotrophic.
Statement 2: Psychrotrophic bacteria can re contaminate milk after pasteurization.

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Q. Statement 1: _____ packaging helps increase shelf-life of milk.
Statement 2: Spoilage patterns for milk, eggs and meat is the same.

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Q. Beef carcasses need to be made devoid of their body heat before they’re sent for retail.

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Q. Which of the following is true when it comes to meat carcass?

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Q. Albumen thickness is directly proportional to the temperature at which egg solidifies.

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Q. Statistics show that -1° C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.

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Q. Statement 1: Meat is more perishable than fish.
Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.

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Q. Shell thickness is directly proportional to the effect of storage of eggs.

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Q. Which of the following is an important criteria for the packaging of a food material?

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Q. Statement 1: Packaging material test is followed by formed container test.
Statement 2: Compression, impact and vibration and drop tests and standard/offset methods are some of the test for _____

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Q. When the protein content is reduced, the moisture content is harder to control.

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Q. Statement 1: α- amylase increases in the harvested grain which turns wet.
Statement 2: Damaged starch has _____ α- amylase.

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