Statement 1: Thermophilic flat sour spoilage generally doesn’t take place at home. Statement 2: Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.

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Statement 1: Plate heat exchangers are used in heat sensitive foods like milk. Statement 2: Principle behind plate heat exchangers is that there is very less space between the plates and hence quick heating can take place.

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Statement 1: Nucleate Boiling is when a layer of film is formed in the beginning. Statement 2: Boiling starts with the bottom layer which heats up, becomes light and goes up. That way everything becomes hot and there is not temperature difference and hence no heat transfer.

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Statement 1: Storage life of soft baked products is generally lesser than a week. Statement 2: Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.

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Statement 1: Difference between 1-1 and 1-2 heat exchanger is that 1-2 has both counter AND co current, whereas 1-1 has only co-current. Statement 2: 1-2 heat exchanger requires a high pressure drop.

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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: Pulsed Electric field needs to followed by refrigeration storing to increase shelf life and prevent spoilage. Statement 2: Structural changes at cell membrane and inactivation of enzymes, is how high hydrostatic pressure works for the food industry.

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Statement 1: The swelling of cans takes place due to the release of hydrogen gas. Statement 2: The swelling of cans takes place due to the release of carbon dioxide gas due to molasses and malt extracts.

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Statement 1: The solubility of NaCl increases with the increase in temperature. Statement 2: Crystal formation is hindered by nucleation taking place on the crystal surface.

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Statement 1: Scraping improves heat transfer co-efficient by 5 times in case of non-Newtonian fluids. Statement 2: In food industry, major physical changes to food items when they’re processed, take place like transformation from Newtonian to Non-Newtonian fluids. Hence, scraped surface heat exchangers are very beneficial.

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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.

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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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Statement 1: Radiation has no influence in promoting tin rot or tin disease. Statement 2: Tin coatings over base steel are suitable for food irradiation.

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Statement 1: When several factors for food processing and preservation are applied to one food product, it is called Hurdle technology. Statement 2: Hurdle technology has arisen due to demand of costumers for healthier and more nutritious food items.

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

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