Bacteria and yeast can _____

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Dry storage means at a temperature about _____ and humidity below _____

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Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B-12 in the body if eaten raw due to the presence of an enzyme called thiaminase.

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Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.

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As a thumb rule in the food industry, reducing the temperature of storage by 10degC increases the life of food item by twice and increasing by 10degC reduces by half.

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With respect to the temperature of storage, the order for following methods of storage is as follows cool storage > refrigerated storage > freezer storage.

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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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Shelf life is the period between processing to retail purchase to consuming of the food product.

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Which of the following fact is correct with respect to the food preservation industry?

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Statement 1: Shellfish are consumed by local people. Statement 2: Polished rice is just as nutritious as unpolished rice.

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Statement 1: Influence of bacteria has more effect on the storage of food than the pH control. Statement 2: Meat color is due to the presence of _____

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Statement 1: After harvest, _____ of fruits and vegetables undergoes change. Statement 2: The _____ in pre-harvest and application of _____ to post-harvest can change the stress response in harvested commodities.

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Statement 1: A gas atmosphere containing 20% CO2 is effective in inhibiting slime-producing bacteria. Statement 2: Meat can be preserved by protecting it from oxygen as the majority of bacteria grow in that atmosphere.

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

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Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _____ and concentration gradient _____

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The dough, in refrigerated dough making is stacked and packed in _____

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The length of storage of fruits and vegetables is a function of _____

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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 _____

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Statement 1: Nuts can be classified as high-fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category.

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Statement 1: The step of freezing of ice cream can be done by both continuous and batch process. Statement 2: Hardening is not a separate process in the making of ice cream. It is incorporated in the step of freezing itself.

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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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Work required in maintaining a chamber at a certain temperature is dependent on _____

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In the climacteric, the ratio of the highest peak to the minimum _____ with temperature.

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The slope of the climacteric varies with _____

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When the crystallization process takes place for a long time, the size of the crystals is _____

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