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.

View solution

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.

View solution

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.

View solution

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

View solution

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.

View solution

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

View solution

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.

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

Q. Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation.
Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.

View solution

Q. When the speed of centrifugation of food is such that it equals the weight of the liquid contents, the head space void passes through approximately the center of the can.

View solution

Q. Advantage of agitation _____

View solution

Q. Disadvantage of agitation _____

View solution

Q. Which of the following is true about end-over-end rotation?

View solution

Q. Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning?

View solution

Q. Statement 1: Denaturation of proteins is followed by coagulation and then flocculation.
Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light.

View solution

Q. Which is true about fats heated in the presence of oxygen?

View solution