List of top Food Technology Questions on Thermal Operations of Food Engineering

Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?
Most commonly used refrigerant in direct immersion freezing of food is
In a canning industry, the total process time (F0) was calculated as 3 min. If each can contains 20 spores having decimal reduction time of 1.6 min, the probability of spoilage would be ________ in 100 cans (round off to the nearest integer).
Which among the given options truly depict the lines 1 and 2 in the figure below with respect to the effect of heat processing on food?
In a cold storage plant, 5000 kg potato having a constant specific heat capacity of 3.65 kJ kg\(^{-1}\) °C\(^{-1}\) are cooled from 28°C to 2°C in 24 hours. The heat of respiration of potato per 24 hour is 3.12 kJ kg\(^{-1}\) during the storage. Assuming the efficiency of the storage plant to be 70%, the capacity of the plant in ton of refrigeration (round off to 2 decimal places) is \(\underline{\hspace{2cm}}\).
An orange juice sample is concentrated from 10% to 40% (by weight) total soluble solids in a single effect evaporator with a feed rate of 3600 kg hr\(^{-1}\) at 25°C. The evaporator operates at sufficient vacuum to allow the product moisture to evaporate at 55°C. The specific heat of both feed and concentrated juice is 4.0 kJ kg\(^{-1}\) °C\(^{-1}\). If enthalpy of water vapour at 55°C is 2600 kJ kg\(^{-1}\), heat transfer rate through the heating surface area of the evaporator in kilowatt (in integer) will be \(\underline{\hspace{2cm}}\).