List of top Food Engineering and Technology Questions on Food Preservation

Consider the following statements and identify the correct statements on freezing of foods:
A. Rapid freezing forms small ice crystals
B. Slow freezing damages cell structure
C. Freezing stops enzymatic activity completely
D. Latent heat is removed during freezing
E. Freezing improves microbial growth
Choose the correct answer from the options given below:

Arrange the following steps in correct sequence during commercial canning of foods:
A. Exhausting
B. Filling
C. Sealing
D. Thermal processing
E. Cooling
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Retort processing of canned foods follows first-order kinetics for microbial destruction.
Reason (R): The rate of microbial death is proportional to the number of surviving microorganisms.
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Freeze drying results in higher nutrient loss compared to hot air drying.
Reason (R): Freeze drying operates at low temperature under vacuum.
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If $T_m$ is the average absolute temperature, $R$ is the universal gas constant, then the quantitative relationship between activation energy $E$ and $Z$-value is: