Q. Which does the following task come under? – Maintaining inventory of food processing systems and their environments.

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Q. Which of the following is a major role for the industry?

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Q. Which of the following techniques are used by the FDA in determining the manner in which industry accepts its responsibilities?

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Q. The outbreaks traced to foods from food processing plants are contributed due to which of the following factor?

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Q. Statement 1: Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food.
Statement 2: Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.

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Q. Statement 1: The microbial deterioration of fresh fish is _____ by irradiation.
Statement 2: The _____ of oxygen increases the sensitivity of vegetative bacteria to irradiation by two-three folds.

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Q. Which of the following is true with respect to irradiation for fresh fish?

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Q. Viruses can be eliminated by irradiation.

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Q. Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.

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Q. With respect to which of the following properties of food does food irradiation prove a disadvantage?

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Q. Statement 1: Very young chickens can also be irradiated. This is an advantage of irradiation.
Statement 2: Which of the following is an example of ionizing radiation as a unit operation in the field of food and agriculture?

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Q. Which of the following is important in estimating decimal reduction dose (D value)?

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Q. Statement 1: Plastic films and other foils might get damaged due to irradiation.
Statement 2: By increasing the radiation dose by a two-fold, the resistance of certain organisms to irradiation increases.

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Q. Container shape plays an important role for radiation source utilization.

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Q. Statement 1: Radiation has no influence in promoting tin rot or tin disease.
Statement 2: Tin coatings over base steel are suitable for food irradiation.

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Q. Statement 1: Radiation sterilization might be used for baking since it indicates that the baking quality of eggs is not impaired during doses of ionizing radiations.
Statement 2: Enzymes are _____ by ionizing radiations.

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Q. Ionizing radiation _____ the thickness of albumin.

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Q. Irradiation _____ the relative viscosity of albumin in solutions.

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Q. Statement 1: Effects of radiation and heat are the same on milk; that is they both influence the rennet coagulation time.
Statement 2: _____ balance is important in condensing and canning process.

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Q. What change does ionizing radiation produce in milk casein?

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