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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Q. Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.

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Q. Statement 1: Cheese foods have a lower aw than the natural foods.
Statement 2: _____ cheese is coagulated with lactic acid.

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Q. Statement 1: What is the use of salt in cheese?
Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

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Q. Statement 1: Which of the following cheeses have a semi soft texture?
Statement 2: Which of the following blue cheese is made up of sheep milk?

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Q. Which of the following is true about cheeses?

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Q. Statement 1: Dry wines are the wines which contain little unfermented sugar.
Statement 2: With the increase in the alcohol content, the growth of yeasts _____

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