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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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.

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

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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?

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Q. The interaction of _____ and _____ occurs during conventional dehydration of food.

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Q. Which of the following is NOT a method of controlling enzymatic browning?

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Q. Statement 1: _____ undergoes considerable drying on trees itself.
Statement 2: Which of the following is not lye peeled.

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Q. _____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.

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Q. The glucose content in which of the following products needs to be reduced before fermentation/ enzyme treatment.

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Q. Statement 1: The retention of ______ is improved at approximately 48 °C and in either nitrogen or air.
Statement 2: In _____ food items sulphite content is greatly retarded.

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Q. Statement 1: Chemical reactions _____ during dehydration and storage of dehydrated material.
Statement 2: The low cost of dried meat, fish and eggs is because _____

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