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

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

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Which of the following methods is possible to kill bacteria?

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Niti and Reeti go shopping. Niti picks up a pickle bottle which is slightly bulged. Reeti immediately asks her to keep it back saying that he bulging means it is spoiled. What could be the reason for the bulging?

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Which of the given reasons, is NOT a valid reason for packaging of food items?

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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: 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: Canned, Frozen, Dry- preserved and cured meats are types of meat present. Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.

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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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Which of the following is an advantage/use of dried food items?

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

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

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

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

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Which of the following sentences is NOT true?

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

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Which of the following is true about lethal mutation?

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Statement 1: ‘Use by’ date is mentioned for perishable items and ‘Best before’ date is used to indicate when the item starts decaying/getting spoilt. Statement 2: Instruction of use need not be necessary unless it is not obvious how to be used.

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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 among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?

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Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity. Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.

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Statement 1: Unsteady state heat transfer equation can be used when there is negligible internal resistance. Statement 2: Unsteady state heat transfer equation can be used for liquid food items which are well stirred, because, temperature gradient within won’t be there.

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Statement 1: Glass packed food might be spoiled by light. Statement 2: When canned foods with vacuum are taking onto flights, they _____

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Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.

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