Principles of Food Preservation MCQs | Page - 15

Explanation: the unbound moisture is the moisture that evaporates and is lost during the constant rate period as given in the following

Explanation: the microwave energy supplied is non-adiabatic in nature, i.e. the heat energy is not lost to the surroundings. it

Explanation: freeze drying is a dehydration process operated at very low temperature and pressure, on a feed which gets frozen after which the water is removed as ice by sublimation. as we go by the definition, there is literally no use of high temperatures for

Explanation: agitated dryer is the most versatile dryer as it has the ability to handle large feed, fouling/scaling feeds, crystallising feed and many others by its advanced methods of blades.

Explanation: a drum dryer as given in the diagram above, a mixture of feed having quality solid suspension which is to be dried, is fed to it from the top the rotating drums which there after forms a thin layer on the surface of the rotating drum, which then falls as a powdered product at the bottom.

Explanation: freezing with nitrogen or carbon dioxide gas is rapid freezing. super cooling is a property of food products.

Explanation: when the crystallization process takes place for a long time, the size of the crystals is large.

Explanation: ice crystals in frozen meat should be formed by rapid crystallization because rapidly formed ice crystals, when thawed, are absorbed by the meat. large ice crystals which are formed due to prolonged crystallization damage the tissue of the meat and when they melt, the structure of the meat is not restored.

Explanation: when sugar is added to water, water does not or negligibly expands. jams do not expand on solidifying.

Explanation: heat loss in the storage chamber of foods is via all of the mentioned ways.