Which of the following test does the seal of food item go through?

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Which of the following test should a retort pouch of food item pass through?

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Which of the following is true about end-over-end rotation?

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Which of the following agitations in processing vacuum packaged vegetables has been reported?

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Statement 1: In microwave heating, heat is not applied to the food item. Statement 2: Radiation doesn’t gives even drying whereas microwave heating does.

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Disadvantage of agitation _____

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Advantage of agitation _____

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A lower z value means that the spores are _____ resistant to a given C value.

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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: Raising the temperature of the room by 10 deg C will halve the storage life of that commodity. Statement 2: Chemical reactions taking place during storage of canned foods will affect colour, texture and nutritive value of foods.

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According to CODEX standards, which of the following food item is hypersensitive?

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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: 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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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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Cabinet tray dryers are not very effective as they do not completely strip off the moisture content from the food item. Hence, they need to be combined with another dryer for effective results.

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Any food item should be subjected to micro frequencies such that, the dielectric constant is _____ and loss factor is _____

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Statement 1: The factor F0 shows the microbial safety in the food item at the coldest point. Statement 2: F0 takes the time-temperature data at that particular point and compares conventional heating to microwave heating.

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Statement 1: For children under 2, the infant formula doesn’t contain fat value as infants don’t have problem with consumption of fat. Statement 2: Nutrient claim- free means that food item is physiologically devoid of that substance.

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With respect to which of the following properties of food does food irradiation prove a disadvantage?

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Which does the following task come under? – Maintaining inventory of food processing systems and their environments.

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