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

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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.

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

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

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

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

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Which of the following is correct with respect to carotenes?

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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.

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

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

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Pork has a higher shelf life than beef.

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

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

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

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

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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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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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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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Cereals are the major source of food in the world.

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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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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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