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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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.

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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.

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Q. Advantage of agitation _____

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Q. Disadvantage of agitation _____

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

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

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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.

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

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Q. Flavor reversion occurs in saturated fats and oils.

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Q. Statement 1: Sugar and starches are degraded by prolonged heating.
Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.

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Q. The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?

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Q. Statement 1: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin.
Statement 2: Ascorbic acid is destroyed by heating at low temperatures for a long time.

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Q. Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?

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Q. Which of the following is true about ptomaine?

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