Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control. Statement 2: Packaging materials also cause contamination.

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Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery. Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.

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Statement 1: Foreign objects entering food is called physical contamination of food. Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination.

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Statement 1: Pathogenic bacteria look, smell and taste perfectly normal. Statement 2: To multiply, bacteria require warmth, food, moisture and time. Which of the following holds true for statement 1 and statement 2 respectively?

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Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry. Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend.

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Given below are certain facts about food contamination by fungus. Which one of the statements is untrue?

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Statement 1: Food additives are divided into direct and indirect types. Statement 2: Direct food additives become a part of the food during packaging. These are in trace amounts.

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

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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)

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Statement 1: In coiled heat exchanger, the coils can be present inside and outside the vessel. Statement 2: The coils can have either hot/cold fluid present inside them or even electrical coils can be present.

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

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Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures. Statement 2: During the constant drying time, the rate is determined by the rate at which water at the centre of the food diffuses outside.

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

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Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions: –

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

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Statement 1: When several factors for food processing and preservation are applied to one food product, it is called Hurdle technology. Statement 2: Hurdle technology has arisen due to demand of costumers for healthier and more nutritious food items.

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

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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.

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

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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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Statement 1: Scraping improves heat transfer co-efficient by 5 times in case of non-Newtonian fluids. Statement 2: In food industry, major physical changes to food items when they’re processed, take place like transformation from Newtonian to Non-Newtonian fluids. Hence, scraped surface heat exchangers are very beneficial.

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

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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.

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

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Statement 1: Fans and blowers create pressure energy whereas compressors don’t. Statement 2: In food processing various liquids like milk and juices are transported by pumps

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

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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.

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

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_____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.

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Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products. Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc.

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

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Alisha noticed that fruits after ripening lived shorter than fresh vegetables. Which of the sentences pertaining to the above observation are correct?

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

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Фv is generally taken as 1 in food processing as generally very high wall temperatures aren’t reached and hence (µ/µw) * 0.14 is 1 as there isn’t much difference in µ and µw.

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

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Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide. Statement 2: Chlorine Dioxide has been successfully used as a disinfectant in the food processing industry.

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

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Statement 1: There will be a shift of demand snacks, convenience food and organic and diet food. Statement 2: High taxation is a constraint for the food processing industry.

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

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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)

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Statement 1: Concentration is a product of diffusivity and solubility. Statement 2: Permeability coefficient in case of food packaging can be written as product of partial pressure and solubility using Henry’s law.

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

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