Between the following factors, which of the following have maximum effect on highly heat resistant spores?

← Prev Question Next Question →

1 Answer

Related questions

+1 vote

1 answer

Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated. Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.

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

+1 vote

1 answer

Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance. Statement 2: Freezing weakens spores.

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

+1 vote

1 answer

Death of bacterial spores permits computation of death points which is independent of all explanation.

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

+1 vote

1 answer

There is an existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter.

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

+1 vote

1 answer

Statement 1: Heat resistance of an organism is designated by the ‘c’ value. Statement 2: The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.

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

+1 vote

1 answer

Which of the following methods is possible to kill bacteria?

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

+1 vote

1 answer

Which of the following sentences is NOT true?

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

+1 vote

1 answer

Which of the following is true about spore formation by cells?

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

+2 votes

1 answer

Which of the following is true about death time curve method to sterilize canned food?

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

+2 votes

1 answer

Which of the following is true about lethal mutation?

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

+2 votes

1 answer

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

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

+1 vote

1 answer

What could be the possible reason for the minimal use of MSG in preserved/ canned food items?

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

+1 vote

1 answer

Decreasing enzyme content is not a cause but rather a consequence of inhibited growth.

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

+2 votes

1 answer

The non-functioning of the enzymes in bacteria is a major reason of death of bacteria.

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

+1 vote

1 answer

Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation. Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.

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

+1 vote

1 answer

Which of the following organisms have a high resisting effect at high temperatures?

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

+1 vote

1 answer

Which of the following statements is true? (a)Polyethylene films have a good heat-sealability

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

+2 votes

1 answer

Statement 1: Effectiveness of mixing in kneaders depends on the blade design. Statement 2: Kneaders have a high clearance between the two oppositely rotating blades and the vessel.

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

+2 votes

1 answer

The restraint imposed on the behavior of water is dependent on which of the following factors?

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

+1 vote

1 answer

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.

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

+1 vote

1 answer

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.

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

+1 vote

1 answer

Statement 1: In coiled heat exchanger, the coils can be present inside and outside the vessel. Statement 2: The coils can have either hot/cold fluid present inside them or even electrical coils can be present.

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

+1 vote

1 answer

Frozen foods have a higher transfer co-efficient hence they lose heat faster than other food items when exposed to the outside environment.

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

+1 vote

1 answer

Statement 1: In coiled heat exchanger, the coils can be present inside and outside the vessel. Statement 2: The coils can have either hot/cold fluid present inside them or even electrical coils can be present.

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

+2 votes

1 answer

Statement 1: Forward feeding requires pumps for the feed at every step. Statement 2: In a backward feeding arrangement, the most concentrated feed is exposed to the maximum steam in order to remove heat. This is its advantage.

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

...