Food Engineering Practice Test 8

1. Statement 1: The swelling of cans takes place due to the release of hydrogen gas.
Statement 2: The swelling of cans takes place due to the release of carbon dioxide gas due to molasses and malt extracts.

2. Between the following factors, which of the following have maximum effect on highly heat resistant spores?

3. Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance.
Statement 2: Freezing weakens spores.

4. Which of the following is true about death time curve method to sterilize canned food?

5. By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?

6. For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions.

7. Statement 1: Denaturation of proteins is followed by coagulation and then flocculation.
Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light.

8. Statement 1: The volume of gas at standard pressure increases _____ in volume for every _____ rise in temperature.
Statement 2: Each 15 deg C raise in temperature, _____ the holding capacity of air.

9. Which of the following is true about lethal mutation?

10. Statement 1: Glass packed food might be spoiled by light.
Statement 2: When canned foods with vacuum are taking onto flights, they _____