Q. Which of the following is NOT the correct method to enhance storage?

View solution

Q. Statement 1: Sub atmospheric storage involves ventilating the produce with air saturated with water vapor by continuously evacuating the container with a sealed vacuum pump.
Statement 2: Under hypobaric storage, a gas in equilibrium with its surroundings will have its outward diffusion rate proportional to concentration gradient and diffusivity.

View solution

Q. Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _____ and concentration gradient _____

View solution

Q. Statement 1: Under hypobaric storage, the gas always attains equilibrium with its surroundings.
Statement 2: Hypobaric storage is a continuous process.

View solution

Q. Statement 1: Under hypobaric storage, oxygen content is reduced to reduce the rate of synthesis of volatile.
Statement 2: Altering respiration can help in decreasing the production of carbon dioxide.

View solution

Q. Which of the following is true with respect to volatile by controlling oxygen content in storage?

View solution

Q. Statement 1: A gas atmosphere containing 20% CO₂ is effective in inhibiting slime-producing bacteria.
Statement 2: Meat can be preserved by protecting it from oxygen as the majority of bacteria grow in that atmosphere.

View solution

Q. Statement 1: Influence of bacteria has more effect on the storage of food than the pH control.
Statement 2: Meat color is due to the presence of _____

View solution

Q. Meats stored in _____ environment have a better color than _____

View solution

Q. Which of the following statements is true?

View solution

Q. Three level packaging is done for rice. Which bag is for quality control?

View solution

Q. Statement 1: Under water storage is more effective than that in the air.
Statement 2: Adsorption of CO₂ on the surface of grains is a reversible process.

View solution

Q. Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing.
Statement 2: Super cooling is a property of food products.

View solution

Q. Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze.
Statement 2: Fish should be rapidly frozen, not slowly frozen.

View solution

Q. Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 °C.
Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.

View solution

Q. When the crystallization process takes place for a long time, the size of the crystals is _____

View solution

Q. Ice crystals in frozen meat should be formed by rapid crystallization.

View solution

Q. Statement 1: When sugar is added to water, water does not or negligibly expands.
Statement 2: Jams do not expand on solidifying.

View solution

Q. The heat required to bring down the temperature of the food is directly proportional to _____

View solution

Q. Heat loss in the storage chamber of foods is in which of the following forms?

View solution