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

← Prev Question Next Question →

1 Answer

Related questions

+2 votes

1 answer

Statement 1: Packaging material test is followed by formed container test. Statement 2: Compression, impact and vibration and drop tests and standard/offset methods are some of the test for _____

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

+1 vote

1 answer

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

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

+2 votes

1 answer

Statistics show that -1 deg C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.

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

+2 votes

1 answer

For control of insects and mites in grains, fumigation is done. What factor does the toxicity of fumigation depend on?

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

+1 vote

1 answer

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.

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

+1 vote

1 answer

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

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

+1 vote

1 answer

The physical property that influences the deterioration of grain is _____

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

+1 vote

1 answer

When the protein content is reduced, the moisture content is harder to control.

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

+1 vote

1 answer

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.

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

+1 vote

1 answer

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

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

+1 vote

1 answer

Statement 1: Grains are identifiable by their unique volatile organic compounds. Statement 2: Wheat that survives in Britain might not survive in the USA.

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

+1 vote

1 answer

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

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

+2 votes

1 answer

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

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

+1 vote

1 answer

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

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

+2 votes

1 answer

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

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

+1 vote

1 answer

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

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

+1 vote

1 answer

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.

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

+2 votes

1 answer

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.

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

+1 vote

1 answer

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

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

+1 vote

1 answer

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

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

+2 votes

1 answer

Which of the following risk is associated with a frozen material tagged ‘00+’?

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

+1 vote

1 answer

Which of the following is a factor that affects the storage stability of food?

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

+1 vote

1 answer

Statement 1: _____ packaging helps increase shelf-life of milk. Statement 2: Spoilage patterns for milk, eggs and meat is the same.

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

+1 vote

1 answer

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.

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

+1 vote

1 answer

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

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

...