List of top Agricultural Engineering and Technology Questions on Food Preservation and Freezing

During the process of freeze drying, ice crystals from the food are removed by the process known as :

Given below are two statements, one is labelled as Assertion A and the other is labelled as Reason R
Assertion A: Passive MAP is a packaging technique in which desired gas composition is achieved over a period of time.
Reason R: Respiration of the produce packed in a selective permeable package changes the gas composition in the package.
In light of the above statements, choose the correct answer from the options given below:

Purpose of a compressor in a vapour compression refrigeration system include(s)
A. To compress high pressure vapour coming from evaporator
B. Conversion of liquid refrigerant to vapour
C. To compress low pressure vapour refrigerant
D. To compress liquid refrigerant
E. Maintain pressure of liquid refrigerant
Choose the correct answer from the options given below:

Major functions of blanching process includes -
(A) Destruction of peroxidase enzyme
(B) Softening and shrinking of foods
(C) Reduction of surface microbial load
(D) Destruction of pathogenic microbes
Choose the correct answer from the options given below:

If the water activity of food is 0.5 to 0.6, then:
A. Enzymatic activity is completely ceased
B. No bacterial activity takes place
C. No non-enzymatic browning activity
D. No mold growth on food
E. Lipid does not oxidise
Choose the correct answer from the options given below:

If the water activity of food is 0.5 to 0.6, then:
A. Enzymatic activity is completely ceased
B. No bacterial activity takes place
C. No non-enzymatic browning activity
D. No mold growth on food
E. Lipid does not oxidise
Choose the correct answer from the options given below:

The drying process in which a solid form of water is directly converted to vapour form?