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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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.

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

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

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Q. Pork has a higher shelf life than beef.

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

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

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

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Q. Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.

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Q. Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.
Statement 2: Standard refrigeration temperature in storage units is around -34 °C. Above that, certain changes are observed.

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