Which provides energy very slowly?

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Which of the following is untrue? (a)A gram of carbohydrate or protein contains 4 calories

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With respect to the definition of an allied industry, which is an allied industry with the food industry?

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Which of the following deals with how food is adjudged by the consumer?

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Food industry is a high volume industry. Hence, any losses may be a major loss to the producer.

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Increasing agricultural efficiency is the most important way to make sure food production meets the necessity.

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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.

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Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze. Statement 2: Fish should be rapidly frozen, not slowly frozen.

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Statement 1: Very young chickens can also be irradiated. This is an advantage of irradiation. Statement 2: Which of the following is an example of ionizing radiation as a unit operation in the field of food and agriculture?

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Statement 1: Which mixture is used when one of the components is very less in quantity? Statement 2: This mixer is used to mix items in savory or a snack item.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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Additional substrate requirement is there along with artificial inoculation to degrade very slowly degradable pollutants.

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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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.

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Gyratory screens are used when it is a continuous operation to be handled and the amount of material to be handled is very high.

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Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate. Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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Cabinet tray dryers are not very effective as they do not completely strip off the moisture content from the food item. Hence, they need to be combined with another dryer for effective results.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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A major reason as to why evaporators and their selection for different applications in the food industry is very important is because ______

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A food industry keeps food cool in a very crude manner, by radiation. It paints its walls white and not black, because of _____

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Statement 1: In a rising film evaporator, the feed can be very viscous. Statement 2: In a rising film evaporator, the feed cannot be heat sensitive.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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Statement 1: Brookfield viscometer is very robust, is supported by software and even shows values of K and n, but, sometimes particles suspended in the fluid cause problems. Statement 2: Drawbacks of plate and cone viscometer: edge-effects, turbulence and temperature effects.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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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 (93.8k points)

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XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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