The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____

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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: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively. Statement 2: The time when heating started is called the zero time.

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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: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. Statement 2: The zone of slowest heating in a container is called cold point of a container.

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Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses. Statement 2: Canned food items which heat up by convection heat up faster than those by conduction.

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Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?

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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: With the increase in temperature, the enzyme gets deactivated. Statement 2: With the increase in temperature, the enzyme gets reactivated.

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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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Which of the following parameter is important to know and to plot the heating and cooling curves?

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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.

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

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For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.

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Which of the following statements with respect to activation energy are true/is true?

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Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.

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Which of the following food items is the lowest in heating up?

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Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis. Statement 2: The cold point of a food item getting heated up by conduction has its cold point at the bottom of the container on the vertical axis.

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Which of the following comes under the categories of food – broken curve heating food?

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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: When heat transfer takes between a solid surface and a fluid, an insulating film layer is formed. More is the agitation; more is the thickness of the film. Statement 2: Within the film, the temperature varies from the wall to the temperature of the bulk.

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Statement 1: Certain meats like beef and pork have a tendency to break apart when handled. Statement 2: It is possible to predict the stability of food products from time-temperature data.

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For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z=slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Which of the following is read from the graphs?

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

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With respect to thermal death time curve, D value is the unit defined as the combination of time and temperature to bring about a 90% reduction in spoilage organisms.

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For heat penetration considerations for safe processing schedule, the slowest cooling and the fastest heating curves are used to calculate lethal effect of the process.

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Statement 1: Crystallization is both a mass and heat transfer operation. Statement 2: The crystals and mother liquor obtained from a crystallizer are called _____

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