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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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: 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: 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: 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: 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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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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Statement 1: The solubility of NaCl increases with the increase in temperature. Statement 2: Crystal formation is hindered by nucleation taking place on the crystal surface.

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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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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: Dry wines are the wines which contain little unfermented sugar. Statement 2: With the increase in the alcohol content, the growth of yeasts _____

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Statement 1: Starch is _____ as its viscosity decreases with an increase in shear stress. Statement 2: Bingham plastics follow Newton’s law of viscosity at low shears.

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Statement 1: Reynolds number is the ratio of viscous force to Inertial Force. Statement 2: The thickness of Boundary layer increases with the increase in distance from the surface.

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

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Statement 1: Enzyme reaction decrease with the decrease in moisture levels. Statement 2: Enzymes get inactivated near the boiling point of water.

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Statement 1: In the climacteric, the ratio of the highest peak to the minimum varies with temperature. Statement 2: In the climacteric, the ratio of the highest peak to the minimum varies from fruit to fruit.

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Statement 1: Nucleate Boiling is when a layer of film is formed in the beginning. Statement 2: Boiling starts with the bottom layer which heats up, becomes light and goes up. That way everything becomes hot and there is not temperature difference and hence no heat transfer.

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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 food items is the lowest in heating up?

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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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Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups. Statement 2: Heat impairs the nutritive value of protein.

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Statement 1: Boiling point rise is due to the colligative properties due to the presence of solid particles in the solvent. Statement 2: Boiling point rise is due to the increase in pressure at the bottom of the solvent due to hydro-static head of the column.

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

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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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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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