Damage once done to a frozen product with respect to temperature can be undone.

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With respect to frozen products, a sample held for 1 week at -3 deg C will be indistinguishable from a sample of the same product at -17 deg C for a year.

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Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly.

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Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation. Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.

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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: Certain meats like beef and pork have a tendency to break apart when handled. Statement 2: It is possible to predict the stability of food products from time-temperature data.

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Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?

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Which of the following physical qualities of storage food can be tested?

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Results and objectives of an investigation are given in one of the points. Which could the correct answer be?

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Three samples were subjected to certain treatments. Which among the following is unfit for consumption?

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An antimycotic can be added to the product by _____

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Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C. Statement 2: The white portion + red portion form an integral mass having interface between layers.

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Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.

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Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid. Statement 2: Cider vinegar is the most popular type of vinegar used.

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Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

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Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.

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Statement 1: Hard-smoked salmon products can be kept without refrigeration. Statement 2: The drying effect of smoke and smoke components is to _____

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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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Which of the following is a requisite for a microorganism to be used in fermentation and pickling?

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Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.

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Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature

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Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes. Statement 2: Microorganisms first attack _____

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Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.

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Statement 1: Cheese foods have a lower aw than the natural foods. Statement 2: _____ cheese is coagulated with lactic acid.

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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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Statement 1: Sodium chloride has a higher water activity than sucrose. Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

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

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