Statement 1: Salt inhibits the heat resistance of bacteria. Statement 2: Phosphate ions are important in spore formation.

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Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance. Statement 2: Freezing weakens spores.

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Statement 1: What is the use of salt in cheese? Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

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Statement 1: Effects of radiation and heat are the same on milk; that is they both influence the rennet coagulation time. Statement 2: _____ balance is important in condensing and canning process.

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Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated. Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.

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Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed. Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.

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Statement 1: Denaturation of proteins is followed by coagulation and then flocculation. Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light.

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Statement 1: Unsteady state heat transfer equation can be used when there is negligible internal resistance. Statement 2: Unsteady state heat transfer equation can be used for liquid food items which are well stirred, because, temperature gradient within won’t be there.

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Statement 1: In low and medium acid foods, spore forming organisms are observed. Statement 2: In acidic products, the organisms must be yeasts, molds etc.

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If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

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Statement 1: Drop-wise condensation takes place on a smooth surface. Statement 2: All the resistance to heat transfer lies in the film formed during Film-type condensation.

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Statement 1: Heat resistance of an organism is designated by the ‘c’ value. Statement 2: The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.

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There is an existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter.

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Statement 1: Bacteria at a count of a few low millions in milk are psychrotrophic. Statement 2: Psychrotrophic bacteria can re contaminate milk after pasteurization.

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Statement 1: Moisture vapor obtained from sublimation needs to be evacuated to keep the system below the critical pressure level. Statement 2: Deterioration of muscle protein occurs in a salt solution above 5%.

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Statement 1: Which among the following types of salts contain chemical impurities? Statement 2: Which of the following is a use of salt in food?

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Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases. Statement 2: Sugar helps in the preservation of food whereas salt does not.

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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: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation. Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.

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Statement 1: Scraping improves heat transfer co-efficient by 5 times in case of non-Newtonian fluids. Statement 2: In food industry, major physical changes to food items when they’re processed, take place like transformation from Newtonian to Non-Newtonian fluids. Hence, scraped surface heat exchangers are very beneficial.

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Statement 1: Plate heat exchangers are used in heat sensitive foods like milk. Statement 2: Principle behind plate heat exchangers is that there is very less space between the plates and hence quick heating can take place.

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Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C. Statement 2: The white portion + red portion form an integral mass having interface between layers.

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Statement 1: Gel formation is favorable in more acidic medium. Statement 2: Syneresis is used to describe jelly which have _____

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Statement 1: The solubility of NaCl increases with the increase in temperature. Statement 2: Crystal formation is hindered by nucleation taking place on the crystal surface.

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