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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Q. Evaporation, desiccation and dehydration all mean the same thing.

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Q. Statement 1: Dried foods from a dehydration unit have better quality than sun dried components.
Statement 2: The color of dehydrated food under optimum conditions is superior to that by sun drying.

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Q. Statement 1: In cooking quality, sun dried foods are better than dehydrated foods.
Statement 2: Sun dried animal flesh and fish can be highly acceptable.

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Q. Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?

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Q. Which of the following is NOT a method of controlling biological forces on food supply?

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Q. Which of the following is an advantage/use of dried food items?

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Q. Statement 1: The volume of gas at standard pressure increases _____ in volume for every _____ rise in temperature.
Statement 2: Each 15 °C raise in temperature, _____ the holding capacity of air.

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Q. Statement 1: Case hardening is controlled by _____ and _____
Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value.

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Q. Statement 1: In drying, the vapor pressure of water in the solid is more than outside.
Statement 2: For wet bulb, the greater the velocity, the more rapid is the rate of drying.

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Q. Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures.
Statement 2: During the constant drying time, the rate is determined by the rate at which water at the centre of the food diffuses outside.

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Q. It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____

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Q. Statement 1: At _____ and _____of mercury, water is at triple point.
Statement 2: For drying of meat, the last few percentage of water is removed by _____

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Q. Statement 1: Moisture vapor obtained from sublimation needs to be evacuated to keep the system below the critical pressure level.
Statement 2: Deterioration of muscle protein occurs in a salt solution above 5%.

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Q. With the _____ in temperature and _____ in ice percentage, the percentage of soluble solids _____

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Q. Which of the following is NOT a characteristic of freeze-dehydration?

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Q. Statement 1: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts.
Statement 2: Vitamins deterioration takes place in dried up food items.

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Q. What does the extent of deterioration of vitamins in dried up food items depend upon?

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