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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Q. Which of the following is untrue about ptomaine?

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Q. Which of the following is a notion about open canned food?

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Q. Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.

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Q. Which of the following step is NOT included in the commercial canning?

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Q. Statement 1: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds.
Statement 2: Oxidative browning may occur in foods heated in the presence of oxygen.

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Q. HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.

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Q. Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.
Statement 2: Heat impairs the nutritive value of protein.

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