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

← Prev Question Next Question →

1 Answer

Related questions

+1 vote

1 answer

Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues. Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.

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

+2 votes

1 answer

Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.

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

+1 vote

1 answer

_____ is added to fruits prior to freezing commercially to protect their quality.

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

+1 vote

1 answer

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.

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

Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable. Statement 2: Decomposition in beef is not desirable.

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

+1 vote

1 answer

Which of the following is correct with respect to carotenes?

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

+1 vote

1 answer

Statement 1: At temperatures just below 0 deg C, staling of bread is rapid. Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.

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

+1 vote

1 answer

Enzyme activity is more in super cooled water than in crystallized water at the same temperature.

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

+1 vote

1 answer

Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.

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

+1 vote

1 answer

Pork has a higher shelf life than beef.

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

+1 vote

1 answer

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

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

+1 vote

1 answer

Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing. Statement 2: Super cooling is a property of food products.

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

+1 vote

1 answer

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.

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

+1 vote

1 answer

Which of the following steps in making ice-cream is not present?

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

+2 votes

1 answer

Which of the following steps is NOT a step in the making of refrigerated dough?

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

+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

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)

+1 vote

1 answer

Without which of the given steps, would ice cream be an inedible hard frozen mass?

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

+1 vote

1 answer

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.

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)

+2 votes

1 answer

Cereals are the major source of food in the world.

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

+1 vote

1 answer

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.

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

+1 vote

1 answer

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.

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

...