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

View solution

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.

View solution

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.

View solution

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

View solution

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

View solution

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

View solution

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.

View solution

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

View solution

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.

View solution

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.

View solution

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 _____

View solution

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 _____

View solution

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%.

View solution

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

View solution

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

View solution

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.

View solution

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

View solution

Q. Statement 1: High temperatures may affect proteins to a large extent.
Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.

View solution

Q. Statement 1: Enzyme reaction decrease with the decrease in moisture levels.
Statement 2: Enzymes get inactivated near the boiling point of water.

View solution

Q. Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate.
Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity?

View solution