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

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

View solution

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

View solution

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

View solution

Q. Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.
Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.

View solution

Q. Enzyme activity is more in super cooled water than in crystallized water at the same temperature.

View solution

Q. Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.

View solution

Q. Pork has a higher shelf life than beef.

View solution

Q. Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?

View solution

Q. _____ is added to fruits prior to freezing commercially to protect their quality.

View solution

Q. Which of the following is correct with respect to carotenes?

View solution