Statement 1: High temperatures may affect proteins to a large extent. Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.

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Statement 1: The retention of ______ is improved at approximately 48 deg C and in either nitrogen or air. Statement 2: In _____ food items sulphite content is greatly retarded.

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Statement 1: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds. Statement 2: Oxidative browning may occur in foods heated in the presence of oxygen.

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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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_____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.

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

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Statement 1: _____ undergoes considerable drying on trees itself. Statement 2: Which of the following is not lye peeled.

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Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate. Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity?

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Statement 1: Enzyme reaction decrease with the decrease in moisture levels. Statement 2: Enzymes get inactivated near the boiling point of water.

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

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Statement 1: Meat is more perishable than fish. Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.

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Statement 1: Nuts can be classified as high-fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category.

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Statement 1: At low temperatures, the rate of respiration of harvested fruits and vegetables decreases. Statement 2: Under conditions where respiration rate is retarded, changes in chlorophyll loss are also delayed.

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What does the extent of deterioration of vitamins in dried up food items depend upon?

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Statement 1: Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food. Statement 2: Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.

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Statement 1: In nusselt’s film theory, velocity of the falling film is not affected by the velocity of the vapors. Statement 2: LMTD can be used provided the overall heat transfer co-efficient is constant over a large range of temperatures.

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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: 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.

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If while packing of jams, the temperature is too high, they thicken to a large extent and then they’re difficult to remove.

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The interaction of _____ and _____ occurs during conventional dehydration of food.

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Statement 1: Multi-stage cross-current extraction – the solids contain some amount of solute after every extraction. Statement 2: Single-stage batch extractor – Used in labs and not on large scale as a solvent is continuously subjected to heat.

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Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate. Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.

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Statement 1: Are almonds high-fat or high-protein nuts? Statement 2: Tiny fat globules in water are called butter.

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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.

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Statement 1: At temperatures just below 0 deg C, staling of bread is rapid. Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.

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Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups. Statement 2: Heat impairs the nutritive value of protein.

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