Statement 1: Dried foods from a dehydration unit have better quality than sun dried components. Statement 2: The color of dehydrated food under optimum conditions is superior to that by sun drying.

← Prev Question Next Question →

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

Statement 1: Dried foods from a dehydration unit have better quality than sun dried components.

Statement 2: The color of dehydrated food under optimum conditions is superior to that by sun drying.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

I have been asked this question by my college director while I was bunking the class.

Enquiry is from Principles of Food Preservation by Drying-1 in division Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

1 Answer

Related questions

+1 vote

1 answer

Statement 1: In cooking quality, sun dried foods are better than dehydrated foods. Statement 2: Sun dried animal flesh and fish can be highly acceptable.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures. Statement 2: During the constant drying time, the rate is determined by the rate at which water at the centre of the food diffuses outside.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: In drying, the vapor pressure of water in the solid is more than outside. Statement 2: For wet bulb, the greater the velocity, the more rapid is the rate of drying.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Chemical reactions _____ during dehydration and storage of dehydrated material. Statement 2: The low cost of dried meat, fish and eggs is because _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: Case hardening is controlled by _____ and _____ Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: At _____ and _____of mercury, water is at triple point. Statement 2: For drying of meat, the last few percentage of water is removed by _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Moisture vapor obtained from sublimation needs to be evacuated to keep the system below the critical pressure level. Statement 2: Deterioration of muscle protein occurs in a salt solution above 5%.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Shelf stable foods are considered non-perishable at room temperatures. Statement 2: Protected from light also includes food items that are wrapped in an aluminium foil.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts. Statement 2: Vitamins deterioration takes place in dried up food items.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

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

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: For children under 2, the infant formula doesn’t contain fat value as infants don’t have problem with consumption of fat. Statement 2: Nutrient claim- free means that food item is physiologically devoid of that substance.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Influence of bacteria has more effect on the storage of food than the pH control. Statement 2: Meat color is due to the presence of _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

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

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: The volume of gas at standard pressure increases _____ in volume for every _____ rise in temperature. Statement 2: Each 15 deg C raise in temperature, _____ the holding capacity of air.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein. Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Which of the following is NOT a characteristic of freeze-dehydration?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Removing of moisture content for grains in the food industry follows the thin layer model of drying bed. Statement 2: The model for removing moisture from grains is computerized to find out the exact amount of time of exposure of grains for the removal of moisture.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin. Statement 2: Ascorbic acid is destroyed by heating at low temperatures for a long time.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Evaporation, desiccation and dehydration all mean the same thing.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

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

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Sub atmospheric storage involves ventilating the produce with air saturated with water vapor by continuously evacuating the container with a sealed vacuum pump. Statement 2: Under hypobaric storage, a gas in equilibrium with its surroundings will have its outward diffusion rate proportional to concentration gradient and diffusivity.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: Under water storage is more effective than that in the air. Statement 2: Adsorption of CO2 on the surface of grains is a reversible process.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

...