Question

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.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

This question was posed to me during an interview.

My doubt stems from Food Processing Techniques-2 in section Food Processing Techniques, Fluid Mechanics and Rheology of Foods of Food Engineering

Answer 1

Right answer is (b) True, True

The explanation is: Both the statements are true.