Statement 1: Gel formation is favorable in more acidic medium. Statement 2: Syneresis is used to describe jelly which have _____

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Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid. Statement 2: Prolonged boiling causes loss of color and flavor.

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Statement 1: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions. Statement 2: Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.

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Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide. Statement 2: Chlorine Dioxide has been successfully used as a disinfectant in the food processing industry.

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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.

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In vacuum concentration or normal concentration, the soluble solid content is determined by _____

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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 _____

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Statement 1: A harvested fruit contains many oxidative substrates required to perform respiration. Statement 2: Different species of fruits have different patterns of respiration. This is called as _____

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Statement 1: Incrustation may lead to under deposit-corrosion. Statement 2: Scrapers can be used as an agitated medium to avoid incrustation.

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Statement 1: Majority of the fish have more proteins than water. Statement 2: Whole milk has more water than fat.

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Statement 1: Belt conveyors cannot be used in the inclined position. Statement 2: Screw conveyors can carry more amount of load compared to belt conveyors.

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Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing. Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

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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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Statement 1: Diaphragm pumps can handle corrosive material and do not have leakage problems, but, they only vibrate hence the output is low. Statement 2: Diaphragm pump is an example of _____

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Which of the following statements is true with respect to cherries?

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Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

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Statement 1: In a dairy industry, it is desired to obtain the cream from milk using a centrifuge. Which will stay in the center? Statement 2: It is desired to have __________ for the above process.

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Statement 1: Radiation needs a medium to travel. Statement 2: Thermal radiation takes place at a certain temperature for every body.

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Statement 1: _____ radiation is also called cathode radiation. Statement 2: In _____ radiation, spent fuel elements are used.

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Which of the following is not true about leaching of cherries?

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Which of the following is true about jellies?

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Which of the following statements about sucrose is true?

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