Question:
In which unit are foods heated at a sufficiently high temperature and for a sufficiently long time to destroy microbial and enzymatic activity?
In which unit are foods heated at a sufficiently high temperature and for a sufficiently long time to destroy microbial and enzymatic activity?
Show Hint
Commercial sterilization targets a 12D reduction of Clostridium botulinum spores in low-acid foods.
Updated On: Sep 15, 2026
- Drying
- Frying
- Heat sterilization
- Homogenization
Show Solution
Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Thermal preservation operations utilize heat energy to eliminate biological spoilage agents and pathogenic organisms.
Step 2: Detailed Explanation:
Heat sterilization (canning/retorting at $115\text{--}121^\circ\text{C}$ under steam pressure) applies severe heat to destroy all vegetative microorganisms, highly heat-resistant bacterial endospores (such as Clostridium botulinum), and inactivate all endogenous enzymes, achieving commercial sterility.
Step 3: Final Answer:
Therefore, heat sterilization is the unit operation designed to destroy both microbial and enzymatic activity.
Thermal preservation operations utilize heat energy to eliminate biological spoilage agents and pathogenic organisms.
Step 2: Detailed Explanation:
Heat sterilization (canning/retorting at $115\text{--}121^\circ\text{C}$ under steam pressure) applies severe heat to destroy all vegetative microorganisms, highly heat-resistant bacterial endospores (such as Clostridium botulinum), and inactivate all endogenous enzymes, achieving commercial sterility.
Step 3: Final Answer:
Therefore, heat sterilization is the unit operation designed to destroy both microbial and enzymatic activity.
Was this answer helpful?
0
0
Top ICAR AIEEA Food Science and Technology Questions
- What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?
- Which conditions are favorable for the formation of acrylamide in foods?
Match List-I with List-II.
List-I (Chemical Compound) List-II (Source) (A) Inulin (I) Acacia tree (B) Sodium Alginate (II) Red algae (C) Gum arabica (III) Chicory root (D) Carrageenan (IV) Brown algae Choose the correct answer from the options given below.
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:
View More Questions
Top ICAR AIEEA Food Processing Questions
- How does nitrite curing helps in meat preservation?
- Given below are two statements:
Statement (I): Xanthan is commonly produced by the use of Xanthomonas campestris on D-glucose
Statement (II): Xanthan is used in the food industry as a stabilizer, emulsifier, thickener, suspending agent, bodying, and foam enhancer
In light of the above statements, choose the most appropriate answer from the options given below. - Which of the following is a commonly used anti-foaming agents in the food industry?
- The use of ---------- as a flour modifier is proposed in order to permit the extrusion of the dough, in making uncooked pasta.
- Proprietary bread made from a mixture of wheat and rye which has been allowed to sprout, kiln dried and rolled, to this is added barely malt is----------.
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions