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

← Prev Question Next Question →

1 Answer

Related questions

+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 (93.8k 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 (93.8k 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 (93.8k 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 (93.8k points)

+1 vote

1 answer

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.

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

+2 votes

1 answer

Which of the following is NOT a method of controlling enzymatic browning?

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

+1 vote

1 answer

Evaporation, desiccation and dehydration all mean the same thing.

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

+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 (93.8k 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 (93.8k points)

+1 vote

1 answer

With the _____ in temperature and _____ in ice percentage, the percentage of soluble solids _____

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

+1 vote

1 answer

Which of the following statements is true? (a)The general method of determining the heat process required for canned food always gives result in terms of total heating time

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

+1 vote

1 answer

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

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

+1 vote

1 answer

Statement 1: Foreign objects entering food is called physical contamination of food. Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination.

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

+1 vote

1 answer

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

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

+1 vote

1 answer

Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning?

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

+2 votes

1 answer

Which of the following is true about death time curve method to sterilize canned food?

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

+1 vote

1 answer

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?

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

+1 vote

1 answer

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

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

+1 vote

1 answer

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

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

+1 vote

1 answer

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

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

...