Food Engineering Mock Test 8

1. Statement 1: Salt inhibits the heat resistance of bacteria.
Statement 2: Phosphate ions are important in spore formation.

2. Evaporation, desiccation and dehydration all mean the same thing.

3. Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.

4. Disadvantage of agitation _____

5. HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.

6. Which of the following is true about corn?

7. If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

8. Statement 1: Dried foods from a dehydration unit have better quality than sun dried components.
Statement 2: The color of dehydrated food under optimum conditions is superior to that by sun drying.

9. Statement 1: Sugar and starches are degraded by prolonged heating.
Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.

10. Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.
Statement 2: Canned food items which heat up by convection heat up faster than those by conduction.