The rate of destruction of an organism per minute at any given temperature in a process is the reciprocal of the time in minutes.

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For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z= slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Then, which of the following represents the lethal rate at T?

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For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z=slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Which of the following is read from the graphs?

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When a CUT is 10 minutes and the calculated process was 60 minutes at 116 deg C, then the corrected process time is _____

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Statement 1: In thermal death time curve, after plotting C/t values from it, C value should be equal to Co value. Statement 2: When Co value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained.

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With respect to thermal death time curve, D value is the unit defined as the combination of time and temperature to bring about a 90% reduction in spoilage organisms.

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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 required for calculation of process time by Ball’s method?

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By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?

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Statement 1: Corrosion of cans is more complicated than that of tin and iron alone. Depending on whether the tin forms a complex or not, it acts as the anode or cathode. Statement 2: In the corrosion process, if hydrogen is not evolved, it exerts a back pressure and opposes further oxidation of iron.

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Rate of mixing at any time is given by the extent of mixing at that particular time.

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Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____

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Statement 1: Which of the following methods is used to determine process times for products? Statement 2: Which of the conditions is the above method used in?

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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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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.

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Statement 1: In low and medium acid foods, spore forming organisms are observed. Statement 2: In acidic products, the organisms must be yeasts, molds etc.

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Which of the following factor does safe processing schedule depend upon?

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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: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation. Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.

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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: 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.

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Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures. Statement 2: During the constant drying time, the rate is determined by the rate at which water at the centre of the food diffuses outside.

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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: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration. Statement 2: Canning is a process in which steam is sent in to sterilize the products. Which of the following holds true for statement 1 and statement 2 respectively?

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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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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)

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