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

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

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

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

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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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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: 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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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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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: 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: 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: Time is an important parameter for the growth of spoilage organisms. Statement 2: Temperature is an important parameter for the growth of spoilage organisms.

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Which of the following is a parameter to be checked before choosing the shape of the pitch in heat exchangers?

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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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Which of the following is a performance parameter for the food industry?

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Which of the following is an important criteria for a pet food to have storage stability?

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Drying rate curve is plot between _____ and _____

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Which of the following statements is true? (a)The general method of determining the heat process required for canned food always gives result in terms of total heating time

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Which of the following is NOT a part of the microwave heating system?

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Which of the following is untrue? (a)Many Vitamin Bs like Vitamin B6 are affected by heating

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A major reason as to why evaporators and their selection for different applications in the food industry is very important is because ______

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