Rice has a higher water activity than apples.

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Statement 1: Sodium chloride has a higher water activity than sucrose. Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

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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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As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.

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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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Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?

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Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.

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Which of the following is true when a solute is added to water?

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If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.

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The restraint imposed on the behavior of water is dependent on which of the following factors?

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Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.

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Which of the following is an advantage of semi moist food?

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In a specified system, water activity is defined as the ratio of _____

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Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.

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Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.

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Statement 1: Cheese foods have a lower aw than the natural foods. Statement 2: _____ cheese is coagulated with lactic acid.

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Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation. Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.

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Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid. Statement 2: Cider vinegar is the most popular type of vinegar used.

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Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water. Statement 2: The fermenters that infect human and cause diseases are _____

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Which of the following is true about sugar in water soluble solids?

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Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

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Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?

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Which of the following is a role of Ascorbic acid in curing?

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Which of the following is a reason for smoking meat?

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Which of the following is NOT a step in commercial curing of cucumber?

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Statement 1: Certain meats like beef and pork have a tendency to break apart when handled. Statement 2: It is possible to predict the stability of food products from time-temperature data.

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