For control of insects and mites in grains, fumigation is done. What factor does the toxicity of fumigation depend on?

← Prev Question Next Question →

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

For control of insects and mites in grains, fumigation is done. What factor does the toxicity of fumigation depend on?

(a) Concentration of gas

(b) Length of exposure

(c) Concentration of gas & Length of exposure

(d) None of the mentioned

The question was asked during an interview for a job.

This intriguing question comes from Principles of Fresh Food Storage-3 in portion Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing of Food Engineering

1 Answer

Related questions

+1 vote

1 answer

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

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

When the protein content is reduced, the moisture content is harder to control.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following factor affects the moisture content in a grain bulk?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

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 _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Aerobic respiration leads to loss of moisture, rise in carbon-di-oxide and increase of temperature of grain.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Meat is more perishable than fish. Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Statistics show that -1 deg C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following is an important criteria for the packaging of a food material?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

In aerobic respiration, hexose decomposes to carbon-di-oxide + Ethyl alcohol + Energy.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

With the increase in temperature, the amount of relative moisture in the atmosphere decreases.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: α- amylase increases in the harvested grain which turns wet. Statement 2: Damaged starch has _____ α- amylase.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

The physical property that influences the deterioration of grain is _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Shell thickness is directly proportional to the effect of storage of eggs.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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 (93.8k points)

+1 vote

1 answer

Three level packaging is done for rice. Which bag is for quality control?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Statement 1: Under water storage is more effective than that in the air. Statement 2: Adsorption of CO2 on the surface of grains is a reversible process.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Influence of bacteria has more effect on the storage of food than the pH control. Statement 2: Meat color is due to the presence of _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: In cellular loci and messaging, the link is the mechanics of quality change. Statement 2: In cellular loci and messaging, the machinery is the biochemical control.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: The step of freezing of ice cream can be done by both continuous and batch process. Statement 2: Hardening is not a separate process in the making of ice cream. It is incorporated in the step of freezing itself.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: When sugar is added to water, water does not or negligibly expands. Statement 2: Jams do not expand on solidifying.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following is a factor that affects the storage stability of food?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following microorganism is popular for spoilage in fruits and vegetables?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Microorganism responsible for most organism pathogen in humans is thermophile. Statement 2: Mesophiles have an optimum temperature growth below 10 deg C and psychrophiles have an optimum temperature growth at around 55 deg C.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Work required in maintaining a chamber at a certain temperature is dependent on _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

...