Categories of food that is represented by category I is _____

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The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.

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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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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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The physical property that influences the deterioration of grain is _____

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Statement 1: Nuts can be classified as high-fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category.

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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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Specific heat of food is calculated by the formula Specific heat = 0.008 (percentage water in food) + 0.2.

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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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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: A gas atmosphere containing 20% CO2 is effective in inhibiting slime-producing bacteria. Statement 2: Meat can be preserved by protecting it from oxygen as the majority of bacteria grow in that atmosphere.

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Statement 1: Grains are identifiable by their unique volatile organic compounds. Statement 2: Wheat that survives in Britain might not survive in the USA.

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