This is a product made from citrus fruit, juice and peel and added with sugar.

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Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing. Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

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Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?

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Which of the following uses the fruit ingredient and not the fruit juice?

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Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

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Which acid is pectin made from?

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Which of the following ingredients is added to a jelly?

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This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.

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After obtaining from protopectin, pectin is further converted into _____ and _____

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In the presence of _____ and _____ protopectin is unable to form a gel.

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Cellulose was added in the pulping of certain fruit juices. What is it called? Was the decision of it being added in this process of filtration correct?

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The pectin of fruits vary in _____ and _____

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Which of the following in a jelly/ jam is responsible for the formation of gel?

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Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part. Statement 2: _____is the binding agent between growing cells.

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A processing unit is producing a product of 100kg which must contain 15% of fat and this is to be made up from component A with 23% of fat and from component B with 5% of fat. What are the proportions in which these should be mixed?

asked Feb 2, 2022 in Food Processing Unit Operations by Ava (110k points)

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For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.

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For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____

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Statement 1: The governing principle in jams and jellies is high acidity and high sugar content. Both these points are used to preserve them longer. Statement 2: Ginger is added sometimes to marmalade.

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

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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.

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

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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)

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Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly.

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

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Statement 1: In the climacteric, the ratio of the highest peak to the minimum varies with temperature. Statement 2: In the climacteric, the ratio of the highest peak to the minimum varies from fruit to fruit.

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Statement 1: When sugar is added to water, water does not or negligibly expands. Statement 2: Jams do not expand on solidifying.

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There has been a shift from carbohydrate staple to animal sources and sugar in developed countries.

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With respect to frozen products, a sample held for 1 week at -3 deg C will be indistinguishable from a sample of the same product at -17 deg C for a year.

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

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Statement 1: Radiation dryers are used to dry grains and reduce their moisture content before storage. Statement 2: Baking ovens are used both for making the dough and after that’s made, making biscuits by cutting them and baking them further. This entire process uses radiation.

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

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