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: Certain definitions define bound water as water that doesn’t freeze at -20 deg C. Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.

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Statement 1: _____ induce radioactivity in food items. Statement 2: Variations in dose distributions in many types of containers and with all types of sources range between 100-125%.

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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: 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: 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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Statement 1: Shelf stable foods are considered non-perishable at room temperatures. Statement 2: Protected from light also includes food items that are wrapped in an aluminium foil.

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Statement 1: Raising the temperature of the room by 10 deg C will halve the storage life of that commodity. Statement 2: Chemical reactions taking place during storage of canned foods will affect colour, texture and nutritive value of foods.

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Statement 1: In coiled heat exchanger, the coils can be present inside and outside the vessel. Statement 2: The coils can have either hot/cold fluid present inside them or even electrical coils can be present.

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Statement 1: In coiled heat exchanger, the coils can be present inside and outside the vessel. Statement 2: The coils can have either hot/cold fluid present inside them or even electrical coils can be present.

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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.

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Statement 1: When several factors for food processing and preservation are applied to one food product, it is called Hurdle technology. Statement 2: Hurdle technology has arisen due to demand of costumers for healthier and more nutritious food items.

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