Statement 1: Sodium chloride has a higher water activity than sucrose. Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

← Prev Question Next Question →

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

Statement 1: Sodium chloride has a higher water activity than sucrose.

Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

The question was asked during an online interview.

Enquiry is from Principles of Semi-Moist Foods-2 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

Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk. Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.

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

+2 votes

1 answer

Rice has a higher water activity than apples.

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)

+1 vote

1 answer

Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

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)

+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)

+2 votes

1 answer

Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?

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

+1 vote

1 answer

Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.

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

+2 votes

1 answer

The restraint imposed on the behavior of water is dependent on which of the following factors?

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)

+1 vote

1 answer

Which of the following is true when a solute is added to water?

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)

+1 vote

1 answer

Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid. Statement 2: Cider vinegar is the most popular type of vinegar used.

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

Statement 1: Cheese foods have a lower aw than the natural foods. Statement 2: _____ cheese is coagulated with lactic acid.

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

+1 vote

1 answer

Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water. Statement 2: The fermenters that infect human and cause diseases are _____

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

+1 vote

1 answer

Statement 1: Hard-smoked salmon products can be kept without refrigeration. Statement 2: The drying effect of smoke and smoke components is to _____

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

+1 vote

1 answer

Statement 1: What is the use of salt in cheese? Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

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

Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes. Statement 2: Microorganisms first attack _____

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: White wines do not contain the red pigments due to the lack of tannins and extracts. Statement 2: Sulphur dioxide is added to crushed grapes to _____

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: 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

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)

...