Q. Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.

View solution

Q. An antimycotic can be added to the product by _____

View solution

Q. Which of the following is true about sugar in water soluble solids?

View solution

Q. Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material?

View solution

Q. Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 °C.
Statement 2: The white portion + red portion form an integral mass having interface between layers.

View solution

Q. The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____

View solution

Q. Which of the following is an important criteria for a pet food to have storage stability?

View solution

Q. In a specified system, water activity is defined as the ratio of _____

View solution

Q. Which of the following is a property of semi-moist food?

View solution

Q. The restraint imposed on the behavior of water is dependent on which of the following factors?

View solution

Q. Which of the following is an advantage of semi moist food?

View solution

Q. Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?

View solution

Q. Rice has a higher water activity than apples.

View solution

Q. As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.

View solution

Q. Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity.
Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.

View solution

Q. Which of the following is true when a solute is added to water?

View solution

Q. Statement 1: Sodium chloride has a higher water activity than sucrose.
Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

View solution

Q. Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk.
Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.

View solution

Q. If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.

View solution

Q. Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.

View solution