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.

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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 (93.7k 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 (93.7k 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 (93.7k 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 (93.7k points)

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