Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery. Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.

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Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control. Statement 2: Packaging materials also cause contamination.

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Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration. Statement 2: Canning is a process in which steam is sent in to sterilize the products. Which of the following holds true for statement 1 and statement 2 respectively?

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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: 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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Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?

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Given below are certain facts about food contamination by fungus. Which one of the statements is untrue?

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Statement 1: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions. Statement 2: Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.

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Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions: –

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Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. Statement 2: The zone of slowest heating in a container is called cold point of a container.

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Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products. Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc.

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Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B-12 in the body if eaten raw due to the presence of an enzyme called thiaminase.

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Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation. Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.

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Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 deg C. Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

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Statement 1: T-joints in pipelines for crystallization should be avoided as much as possible. Statement 2: Thin liquids should have a slope to drain off liquid.

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Statement 1: In low and medium acid foods, spore forming organisms are observed. Statement 2: In acidic products, the organisms must be yeasts, molds etc.

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Statement 1: Smaller particles dissolve as they have a larger surface area and larger particles grow. Statement 2: The above process is called Ostwald ripening.

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Statement 1: Concentration is a product of diffusivity and solubility. Statement 2: Permeability coefficient in case of food packaging can be written as product of partial pressure and solubility using Henry’s law.

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Statement 1: Food additives are divided into direct and indirect types. Statement 2: Direct food additives become a part of the food during packaging. These are in trace amounts.

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Statement 1: Black pepper is obtained from ripened berries by removing the pulp. Statement 2: White pepper is obtained by plucking a few cherries which have turned orange/ red, are spread on the floor and are separated by trampling.

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Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped. Statement 2: Post harvest loss is non-existent.

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Statement 1: Secondary packaging is outside the primary packaging, so as to group the primarily packed objects. Statement 2: Packaging can be arbitrarily classified into Primary, Secondary and Tertiary Packaging.

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Statement 1: Hard-smoked salmon products can be kept without refrigeration. Statement 2: The drying effect of smoke and smoke components is to _____

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Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues. Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

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