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

View solution

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.

View solution

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

View solution

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.

View solution

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

View solution

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

View solution

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.

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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.

View solution

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.

View solution

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

View solution

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

View solution

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 _____

View solution

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

View solution

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

View solution

Q. The physical property that influences the deterioration of grain is _____

View solution

Q. Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate.
Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.

View solution