Statement 1: Pathogenic bacteria look, smell and taste perfectly normal. Statement 2: To multiply, bacteria require warmth, food, moisture and time. Which of the following holds true for statement 1 and statement 2 respectively?

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Statement 1: In coiled heat exchanger, the coils can be present inside and outside the vessel. Statement 2: The coils can have either hot/cold fluid present inside them or even electrical coils can be present.

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Statement 1: Removing of moisture content for grains in the food industry follows the thin layer model of drying bed. Statement 2: The model for removing moisture from grains is computerized to find out the exact amount of time of exposure of grains for the removal of moisture.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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Statement 1: Certain meats like beef and pork have a tendency to break apart when handled. Statement 2: It is possible to predict the stability of food products from time-temperature data.

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Statement 1: The factor F0 shows the microbial safety in the food item at the coldest point. Statement 2: F0 takes the time-temperature data at that particular point and compares conventional heating to microwave heating.

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asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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Statement 1: Radiation dryers are used to dry grains and reduce their moisture content before storage. Statement 2: Baking ovens are used both for making the dough and after that’s made, making biscuits by cutting them and baking them further. This entire process uses radiation.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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Statement 1: Pulsed Electric field needs to followed by refrigeration storing to increase shelf life and prevent spoilage. Statement 2: Structural changes at cell membrane and inactivation of enzymes, is how high hydrostatic pressure works for the food industry.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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