Which of the following is a performance parameter for the food industry?

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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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Light pulses and low does gamma irradiation are effective techniques for inactivation of bacteria and fungi 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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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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Which of the following is a disadvantage of food processing?

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Which of the following is an advantage of food processing?

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

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Since excess UV-C causes DNA damage, which of the following methods can be used to apply this technique itself in spite of this drawback?

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XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?

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Statement 1: Advanced Oxidation Processes convert non-biodegradable organic materials into biodegradable organic forms. Statement 2: Advanced Oxidation Processes are non-environmental friendly.

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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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Rheology of food in the food processing industry is how the food is affected when _____ is applied.

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In food industry, chlorine line is painted _____ and hydrogen line is painted _____

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Which of the flowing is true about two-parameter model?

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

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Statement 1: When several factors for food processing and preservation are applied to one food product, it is called Hurdle technology. Statement 2: Hurdle technology has arisen due to demand of costumers for healthier and more nutritious food items.

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Statement 1: Hurdle technology is a ‘multi-target preservation’. Statement 2: The main target of food preservation is to help the harmful microorganisms to achieve homeostasis.

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

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Statement 1: Fans and blowers create pressure energy whereas compressors don’t. Statement 2: In food processing various liquids like milk and juices are transported by pumps

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Which of the following holds true for Pulsed Electric field?

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Which of the following combination of processing and preservation techniques works best for smoked products?

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Which of the following statements is true? (a)Multi-target preservation helps to target many factors such as pH, temperature etc and hence helps fight all types of microbes

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Which of the following is a name of an actual viscometer?

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Statement 1: Considering the equation, μ_a= τ/γ = Kγ^(n-1) , for pseudo plastic fluids, n<1 and they’re called Shear thinning liquids and dilatant fluids are called Shear thickening liquids as n>1. Statement 2: Cooked starch solution is a Shear thinning liquid and dairy cream is a Shear thickening liquid.

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

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