In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.

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Statement 1: In Pulsed Electric field, food is kept between two electrodes and electricity is passed to deactivate microbes. Statement 2: Pulsed Electric field increases shelf life.

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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.

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Which of the following holds true for Pulsed Electric field?

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Which of the following methods refers to deactivation of microbes in food using electricity?

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XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______

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Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide. Statement 2: Chlorine Dioxide has been successfully used as a disinfectant in the food processing industry.

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Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry. Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend.

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Certain traditional thermal processing techniques affect the nutritional properties of food.

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Statement 1: Non-Newtonian fluids have a linear relationship between shear stress and shear strain. Statement 2: Tubes are larger than pipes in diameter and have thicker walls.

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Statement 1: Generally needle valves are not used for liquids. Statement 2: For a unidirectional flow, non return valves are used.

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