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

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

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

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

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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?

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Q. Rice has a higher water activity than apples.

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

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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.

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

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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.

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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.

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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.

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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.

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Q. Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.

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Q. Which of the following is the process of anaerobic degradation of proteinaceous materials?

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Q. Which of the following gases are evolved during putrefaction?

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Q. Which of the following is a requisite for a microorganism to be used in fermentation and pickling?

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Q. Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes.
Statement 2: Microorganisms first attack _____

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Q. Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water.
Statement 2: The fermenters that infect human and cause diseases are _____

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Q. Which of the following is true about fermentation involving gas production?

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