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: penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%.
Explanation: it is difficult to predict the electric field intensity inside a food material. design of oven plays an important role in determining the electric filed intensity in a food material. orientations of microwaves is an important role.
Explanation: water has a low dielectric constant due to the generation of friction due to rotation of dipoles. hence, water should be added for even heating.
Explanation: microwave cooking has very high energy efficiency.
Explanation: for drying of garlic, the essential oils which are the volatile components of the garlic are stripped off from it.
Explanation: the heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed.
Explanation: all the given above are parts of a microwave heating system.
Explanation: recently, cancer causing effects, nutritional destruction of food and biological effects of exposure of microwave heating has come into light.
Explanation: raoult’s law gives the relationship between the moles of water and the moles of solute in a solution and its water activity.
Explanation: rice has a lesser water activity than apples. apples contain higher water per 100 grams of dry material.
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