Which of the following is NOT a method of controlling biological forces on food supply?

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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.

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

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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%.

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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.

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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 _____

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Evaporation, desiccation and dehydration all mean the same thing.

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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.

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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.

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Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light.

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_____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.

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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 is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?

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Which of the following is a permitted food additive by the FDA when not in violation with other section of the act?

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Which of the following is NOT a mixing involved with fluids in the food industry?

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Which of the following is NOT a process wherein the food becomes toxin before ingestion?

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