Which of the following is an important criteria for a pet food to have storage stability?

← Prev Question Next Question →

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

Which of the following is an important criteria for a pet food to have storage stability?

(a) Water activity is less than one

(b) Water activity is less than one & High mold inhibitor

(c) High mold inhibitor

(d) Neither of the mentioned

This question was posed to me by my school teacher while I was bunking the class.

The doubt is from Principles of Semi-Moist Foods-1 topic in division Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

1 Answer

Related questions

+1 vote

1 answer

Which of the following is a property of semi-moist food?

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

+1 vote

1 answer

The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____

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

+1 vote

1 answer

Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material?

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

+1 vote

1 answer

Dog and cat food are prepared for the consumer in _____ form.

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

+2 votes

1 answer

Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C. Statement 2: The white portion + red portion form an integral mass having interface between layers.

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

+1 vote

1 answer

An antimycotic can be added to the product by _____

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

+2 votes

1 answer

Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?

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

+1 vote

1 answer

Statement 1: Sorbic acid is an effective fungistatic agent. Statement 2: Potassium sorbate solution + ethylene glycol helps in easy precipitation.

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

+1 vote

1 answer

_____ is known to discolor when held at high temperatures for extended periods.

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

+2 votes

1 answer

Which of the following is true about sugar in water soluble solids?

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

+1 vote

1 answer

Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.

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

In a specified system, water activity is defined as the ratio of _____

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

+1 vote

1 answer

Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?

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

+1 vote

1 answer

Which of the following physical qualities of storage food can be tested?

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

+1 vote

1 answer

Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity. Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.

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

+2 votes

1 answer

Which of the following is a pigment in muscle that serves as the storage mechanism for oxygen at cellular level?

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

+2 votes

1 answer

If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.

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

+2 votes

1 answer

Which of the following is an advantage of semi moist food?

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

+1 vote

1 answer

Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.

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

+1 vote

1 answer

Which of the following is the source of salt used for preservation of food items?

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

+1 vote

1 answer

Statement 1: Which of the following cheeses have a semi soft texture? Statement 2: Which of the following blue cheese is made up of sheep milk?

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

+2 votes

1 answer

Statement 1: Which among the following types of salts contain chemical impurities? Statement 2: Which of the following is a use of salt in food?

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

+1 vote

1 answer

Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation. Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.

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

+2 votes

1 answer

As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.

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

...