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

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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: 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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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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Statement 1: Salt inhibits the heat resistance of bacteria. Statement 2: Phosphate ions are important in spore formation.

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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 spore formation by cells?

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Statement 1: Drop-wise condensation takes place on a smooth surface. Statement 2: All the resistance to heat transfer lies in the film formed during Film-type condensation.

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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: 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: 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.

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

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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.

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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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Statement 1: The step of freezing of ice cream can be done by both continuous and batch process. Statement 2: Hardening is not a separate process in the making of ice cream. It is incorporated in the step of freezing itself.

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Statement 1: Multi-stage cross-current extraction – the solids contain some amount of solute after every extraction. Statement 2: Single-stage batch extractor – Used in labs and not on large scale as a solvent is continuously subjected to heat.

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

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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.

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

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Statement 1: Film-type condensation has a higher heat transfer co-efficient than drop-wise condensation. Statement 2: Drop-wise condensation is easier to maintain than Film-type condensation

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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: Freezing with nitrogen or carbon dioxide gas is rapid freezing. Statement 2: Super cooling is a property of food products.

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Statement 1: Radiation is the transfer of heat by electromagnetic waves. Statement 2: When heat is radiated from a hot source, the amount of heat received by the body depends on the nature of the body.

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Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues. Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.

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

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Statement 1: Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food. Statement 2: Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.

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Statement 1: High temperatures may affect proteins to a large extent. Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.

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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.

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

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