Q. Statement 1: In thermal death time curve, after plotting C/t values from it, C value should be equal to C₀ value.
Statement 2: When C₀ value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained.

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Q. With respect to thermal death time curve, D value is the unit defined as the combination of time and temperature to bring about a 90% reduction in spoilage organisms.

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Q. Which of the following is required for calculation of process time by Ball’s method?

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Q. Which of the following statements is true?

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Q. When a CUT is 10 minutes and the calculated process was 60 minutes at 116 °C, then the corrected process time is _____

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Q. Which of the following factor does safe processing schedule depend upon?

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Q. For heat penetration considerations for safe processing schedule, the slowest cooling and the fastest heating curves are used to calculate lethal effect of the process.

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Q. Statement 1: Which of the following methods is used to determine process times for products?
Statement 2: Which of the conditions is the above method used in?

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Q. Statement 1: In low and medium acid foods, spore forming organisms are observed.
Statement 2: In acidic products, the organisms must be yeasts, molds etc.

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Q. Statement 1: The swelling of cans takes place due to the release of hydrogen gas.
Statement 2: The swelling of cans takes place due to the release of carbon dioxide gas due to molasses and malt extracts.

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Q. Statement 1: Corrosion of cans is more complicated than that of tin and iron alone. Depending on whether the tin forms a complex or not, it acts as the anode or cathode.
Statement 2: In the corrosion process, if hydrogen is not evolved, it exerts a back pressure and opposes further oxidation of iron.

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Q. Statement 1: Glass packed food might be spoiled by light.
Statement 2: When canned foods with vacuum are taking onto flights, they _____

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Q. Statement 1: Raising the temperature of the room by 10 °C will halve the storage life of that commodity.
Statement 2: Chemical reactions taking place during storage of canned foods will affect colour, texture and nutritive value of foods.

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Q. Which of the following does the critical point in a canning operation vary with?

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Q. Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations.
Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations.

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Q. Which of the following test does the seal of food item go through?

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Q. Which of the following test should a retort pouch of food item pass through?

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Q. Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____

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Q. A lower z value means that the spores are _____ resistant to a given C value.

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Q. Which of the following agitations in processing vacuum packaged vegetables has been reported?

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