Statement 1: Denaturation of proteins is followed by coagulation and then flocculation. Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light.

← Prev Question Next Question →

1 Answer

Related questions

+2 votes

1 answer

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.

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

+1 vote

1 answer

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.

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

+1 vote

1 answer

Statement 1: Sugar and starches are degraded by prolonged heating. Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.

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

+2 votes

1 answer

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.

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

+2 votes

1 answer

Statement 1: Effects of radiation and heat are the same on milk; that is they both influence the rennet coagulation time. Statement 2: _____ balance is important in condensing and canning process.

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

+2 votes

1 answer

The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?

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

+2 votes

1 answer

Statement 1: Nucleate Boiling is when a layer of film is formed in the beginning. Statement 2: Boiling starts with the bottom layer which heats up, becomes light and goes up. That way everything becomes hot and there is not temperature difference and hence no heat transfer.

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

+1 vote

1 answer

Statement 1: Salt inhibits the heat resistance of bacteria. Statement 2: Phosphate ions are important in spore formation.

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

+1 vote

1 answer

HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.

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

+1 vote

1 answer

Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated. Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.

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

+1 vote

1 answer

Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein. Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.

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

+2 votes

1 answer

Statement 1: Packaging material test is followed by formed container test. Statement 2: Compression, impact and vibration and drop tests and standard/offset methods are some of the test for _____

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

+2 votes

1 answer

Statement 1: Pulsed Electric field needs to followed by refrigeration storing to increase shelf life and prevent spoilage. Statement 2: Structural changes at cell membrane and inactivation of enzymes, is how high hydrostatic pressure works for the food industry.

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

+1 vote

1 answer

Statement 1: A harvested fruit contains many oxidative substrates required to perform respiration. Statement 2: Different species of fruits have different patterns of respiration. This is called as _____

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

+2 votes

1 answer

Statement 1: Glass packed food might be spoiled by light. Statement 2: When canned foods with vacuum are taking onto flights, they _____

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

+1 vote

1 answer

Statement 1: Batch crystallizers are used for jaggery. Statement 2: Particle size is controlled by stirring and scraping the concentrate from the vessel for better heat transfer.

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

+1 vote

1 answer

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)

+1 vote

1 answer

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.

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

+2 votes

1 answer

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.

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

+1 vote

1 answer

Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?

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

+1 vote

1 answer

Flavor reversion occurs in saturated fats and oils.

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

+1 vote

1 answer

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.

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

+1 vote

1 answer

Statement 1: Heat resistance of an organism is designated by the ‘c’ value. Statement 2: The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.

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

+1 vote

1 answer

Statement 1: Radiation is the transfer of heat by electromagnetic waves. Statement 2: When heat is radiated from a hot source, the amount of heat received by the body depends on the nature of the body.

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

+2 votes

1 answer

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.

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

...