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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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 microwave heating, heat is not applied to the food item. Statement 2: Radiation doesn’t gives even drying whereas microwave heating does.

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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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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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Statement 1: Sugar and starches are degraded by prolonged heating. Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.

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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: 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: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer. Statement 2: Ginger is added sometimes to marmalade.

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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: 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: With the increase in temperature, the enzyme gets deactivated. Statement 2: With the increase in temperature, the enzyme gets reactivated.

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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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Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content. Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.

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

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Statement 1: Foods of plant origin can be used as additives for food preservation. Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.

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Statement 1: Microwave heating helps save electricity. Statement 2: The quality of product in microwave heating is good hence rejections are lesser.

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

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Statement 1: Fans and blowers create pressure energy whereas compressors don’t. Statement 2: In food processing various liquids like milk and juices are transported by pumps

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Statement 1: Solid food items containing water molecules are more soluble as the temperature increases. Statement 2: This growth takes place in steps.

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Statement 1: Hurdle technology is a ‘multi-target preservation’. Statement 2: The main target of food preservation is to help the harmful microorganisms to achieve homeostasis.

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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: Concentration is a product of diffusivity and solubility. Statement 2: Permeability coefficient in case of food packaging can be written as product of partial pressure and solubility using Henry’s law.

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