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: 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: 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: 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: 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.

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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: Pulsed Electric field needs to followed by refrigeration storing to increase shelf life and prevent spoilage. Statement 2: Structural changes at cell membrane and inactivation of enzymes, is how high hydrostatic pressure works for the food industry.

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

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Statement 1: Generally, in small scaled jacketed pans, food products like jams, sauces etc are made. Statement 2: Baffles provide structural support to tubes, but they cannot prevent channeling.

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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.

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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: Secondary packaging is outside the primary packaging, so as to group the primarily packed objects. Statement 2: Packaging can be arbitrarily classified into Primary, Secondary and Tertiary Packaging.

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

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Statement 1: Removing of moisture content for grains in the food industry follows the thin layer model of drying bed. Statement 2: The model for removing moisture from grains is computerized to find out the exact amount of time of exposure of grains for the removal of moisture.

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Which of the following is NOT a process wherein the food becomes toxin before ingestion?

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The storage of prepared food in ____ areas in the ____ of oxygen creates conditions for ____ Which option best fits the above sentence?

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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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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: Moisture vapor obtained from sublimation needs to be evacuated to keep the system below the critical pressure level. Statement 2: Deterioration of muscle protein occurs in a salt solution above 5%.

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Statement 1: Vibro-fluidized bed dryer can reduce the air flow rate consumptions as air is only used for drying and not for fluidizing. Statement 2: _____ are often called desolventizers.

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It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____

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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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Statement 1: It is safe to consume radiation stabilized food processed with gamma photons of less than 2.3 M electron volt. Statement 2: Provisions must be made to limit neutron fluxes in all radiation sources.

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Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 deg C. Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.

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Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?

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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?

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Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content. Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.

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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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