Dear candidates you will find MCQ questions of Principles of Food Preservation here. Learn these questions and prepare yourself for coming examinations and interviews. You can check the right answer of any question by clicking on any option or by clicking view answer button.
Explanation: it difficult to kill yeast in a salad dressing because the bacteria get stuck in the oil phase.
Explanation: both the statements are true. this is because some enzymes like peroxide get reactivated after heating.
Explanation: all of the mentioned food items have enzyme peroxide in them. vinegar
Explanation: broths and thin soup with loads of starch in it. the starch in these solids
Explanation: in syrup packed with sweet potatoes, the heat transfer is through convection initially. but when the starch particles from the solids separate, they retard the heat transfer.
Explanation: in a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. all points inside a container do not heat up at
Explanation: for canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.
Explanation: the period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as come- up-time.
Explanation: loss factor of food is called loss tangent and dielectric loss.
Explanation: all the given factors are true about loss factor.
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