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

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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: 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.

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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.

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Statement 1: Adulteration takes place more in loosely sold items than those sold packed. Statement 2: Powder and paste forms are more adulterated than solid lumps.

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Statement 1: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively. Statement 2: The time when heating started is called the zero time.

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Statement 1: Solid food items containing water molecules are more soluble as the temperature increases. Statement 2: This growth takes place in steps.

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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: Jam cannot be made using pulp of more than one fruit. Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits.

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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: The factor F0 shows the microbial safety in the food item at the coldest point. Statement 2: F0 takes the time-temperature data at that particular point and compares conventional heating to microwave heating.

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Statement 1: Cabinet tray dryers are used for storing grains. Statement 2: Cabinet tray dryers are used for low cost foods.

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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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