List of top Food Science and Technology Questions on Principles and Methods of Preservation

Sequentially arrange the steps involved in a drying curve: A. Product reaches thermal equilibrium, evaporation rate rises as surface heats and free water mobilises. B. Surface dries, rate drop, moisture diffusion from interior limits. C. Linear moisture drop, but surface stay wet, evaporation rate will be constant until it reaches critical moisture constant. D. Rate approaches zero when EMC matching air humidity, bound water remains. E. Maximum drying rate achieved, unbound water evaporates steadily.

______ type of drying uses either by heat and subsequent vacuum (to increase the pressure difference between internal and external environment) or a combination of vacuuming and steaming.

Classes of enzymes predominately used in food processing are
(A) Hydrolyses
(B) Isomerases
(C) Lipases
(D) Oxido-reductases
Choose the correct answer from the options given below:

_________ are antimicrobial polypeptides or proteins which are heat stable at acidic pH.

_______ is a cheap and energy efficient method of preservation of perishable raw mate rials.

The temperature, time, and pressure combination of autoclaving at laboratory scale is