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.

← Prev Question Next Question →

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

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.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

The question was posed to me by my school teacher while I was bunking the class.

My question is taken from Principles of Food Preservation by Canning-6 in chapter Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

1 Answer

Related questions

+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)

+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)

+1 vote

1 answer

Which is true about fats heated in the presence of oxygen?

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)

+1 vote

1 answer

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

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)

+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)

+2 votes

1 answer

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)

+1 vote

1 answer

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.

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

+1 vote

1 answer

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.

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)

+2 votes

1 answer

Statement 1: A gas atmosphere containing 20% CO2 is effective in inhibiting slime-producing bacteria. Statement 2: Meat can be preserved by protecting it from oxygen as the majority of bacteria grow in that atmosphere.

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)

+1 vote

1 answer

Statement 1: Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food. Statement 2: Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.

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

+1 vote

1 answer

Statement 1: When alcohol is allowed to move from chamber A to chamber B when a barrier between them is removed, it is called multi phase diffusion. Statement 2: When oxygen is made to diffuse into the water, it’s called continuous molecular diffusion.

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

+1 vote

1 answer

Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis. Statement 2: The cold point of a food item getting heated up by conduction has its cold point at the bottom of the container on the vertical axis.

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)

+2 votes

1 answer

Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.

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

+2 votes

1 answer

Statement 1: In thermal death time curve, after plotting C/t values from it, C value should be equal to Co value. Statement 2: When Co value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained.

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

+1 vote

1 answer

Statement 1: In a dairy industry, it is desired to obtain the cream from milk using a centrifuge. Which will stay in the center? Statement 2: It is desired to have __________ for the above process.

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

+1 vote

1 answer

Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. Statement 2: The zone of slowest heating in a container is called cold point of a container.

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

+2 votes

1 answer

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.

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)

+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: In cooking quality, sun dried foods are better than dehydrated foods. Statement 2: Sun dried animal flesh and fish can be highly acceptable.

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

...