Specific heat of food is calculated by the formula Specific heat = 0.008 (percentage water in food) + 0.2.

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The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.

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The reason why vegetables like green peas and beans are stored in the deep fridge (approximately 0 degC) and not ordinary refrigeration is because freshly harvested vegetables themselves release a lot of heat and peas and beans evolve a lot of heat at low temperatures also.

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Statement 1: At low temperatures, near the freezing point of water, the respiration rate decreases. Statement 2: Lemons last longer than bananas at the same relative humidity.

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Beef carcasses need to be made devoid of their body heat before they’re sent for retail.

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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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Statement 1: Microorganism responsible for most organism pathogen in humans is thermophile. Statement 2: Mesophiles have an optimum temperature growth below 10 deg C and psychrophiles have an optimum temperature growth at around 55 deg C.

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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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Which of the following microorganism is popular for spoilage in fruits and vegetables?

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Which of the following is needed in order to establish a refrigeration requirement?

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Which of the following is a method to delay the onset of spoilage on storage?

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Which of the following is true when it comes to meat carcass?

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Albumen thickness is directly proportional to the temperature at which egg solidifies.

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Microorganisms causing spoilage of fresh meat, poultry, dairy products and eggs are mostly at 20 deg C.

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Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 deg C. Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.

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Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze. Statement 2: Fish should be rapidly frozen, not slowly frozen.

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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: Proteins which undergo proteolysis do not vary by nutritious values from native protein. Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.

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The heat required to bring down the temperature of the food is directly proportional to _____

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Statement 1: Sub atmospheric storage involves ventilating the produce with air saturated with water vapor by continuously evacuating the container with a sealed vacuum pump. Statement 2: Under hypobaric storage, a gas in equilibrium with its surroundings will have its outward diffusion rate proportional to concentration gradient and diffusivity.

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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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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: Freezing with nitrogen or carbon dioxide gas is rapid freezing. Statement 2: Super cooling is a property of food products.

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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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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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