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

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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.

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

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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.

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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 _____

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

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Q. Which of the following statements is true?

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

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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.

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

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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.

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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.

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

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

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

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

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

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Q. Work required in maintaining a chamber at a certain temperature is dependent on _____

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Q. Which of the following is true about packaging food prior to freezing?

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Q. Which of the following is a result of freezer burn?

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