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.

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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.

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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: 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.

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Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable. Statement 2: Decomposition in beef is not desirable.

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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%.

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Statement 1: Sodium Sulphite is banned in certain countries like USA because it has preserving effect on animal tissues but with the combination of other agents. Statement 2: Sulphuring dried fruits helps in controlling microbial and insect activity.

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Statement 1: Case hardening is controlled by _____ and _____ Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value.

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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 _____

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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: 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.

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Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues. Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.

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

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Statement 1: Foods of plant origin can be used as additives for food preservation. Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.

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

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Statement 1: Plate heat exchangers are used in heat sensitive foods like milk. Statement 2: Principle behind plate heat exchangers is that there is very less space between the plates and hence quick heating can take place.

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Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?

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Statement 1: In low and medium acid foods, spore forming organisms are observed. Statement 2: In acidic products, the organisms must be yeasts, molds etc.

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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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Which of the following is an advantage/use of dried food items?

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Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze. Statement 2: Fish should be rapidly frozen, not slowly frozen.

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

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Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B-12 in the body if eaten raw due to the presence of an enzyme called thiaminase.

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

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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 _____

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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: 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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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: Glass packed food might be spoiled by light. Statement 2: When canned foods with vacuum are taking onto flights, they _____

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