Which of the following is an important criteria for the packaging of a food material?

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Which of the following factor affects the moisture content in a grain bulk?

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Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate. Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.

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Statement 1: α- amylase increases in the harvested grain which turns wet. Statement 2: Damaged starch has _____ α- amylase.

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The physical property that influences the deterioration of grain is _____

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Statement 1: Meat is more perishable than fish. Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.

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Shell thickness is directly proportional to the effect of storage of eggs.

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Aerobic respiration leads to loss of moisture, rise in carbon-di-oxide and increase of temperature of grain.

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In aerobic respiration, hexose decomposes to carbon-di-oxide + Ethyl alcohol + Energy.

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With the increase in temperature, the amount of relative moisture in the atmosphere decreases.

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Which of the following is true about packaging food prior to freezing?

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Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?

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Statement 1: Foods of plant origin can be used as additives for food preservation. Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.

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Statement 1: Time is an important parameter for the growth of spoilage organisms. Statement 2: Temperature is an important parameter for the growth of spoilage organisms.

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Which of the following holds well as a reason for the storage of food at low temperatures?

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Three level packaging is done for rice. Which bag is for quality control?

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Statement 1: Shelf stable foods are considered non-perishable at room temperatures. Statement 2: Protected from light also includes food items that are wrapped in an aluminium foil.

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Which of the following statement with respect to food preservation is true?

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