Question 1
Marks : +2 | -2
Pass Ratio : 100%
Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?
Explanation: Vitamin retention test should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid. This is because these vitamins decreased faster than did either their color or palatability.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Results and objectives of an investigation are given in one of the points. Which could the correct answer be?
Explanation: All of the mentioned are important criteria to be addressed and are plausible points that might have been covered.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?
Explanation: All of the mentioned shows the relations between time and temperature to determine the stability of food products.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
With respect to frozen products, a sample held for 1 week at -3 deg C will be indistinguishable from a sample of the same product at -17 deg C for a year.
Explanation: With respect to frozen products, a sample held for 1 week at -3 deg C will be indistinguishable from a sample of the same product at -17 deg C for a year. Every 5 degC that the temperature is increased, the speed of quality loss increases by 2-2.5 times.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Three samples were subjected to certain treatments. Which among the following is unfit for consumption?
Explanation: It is important to remove air from the storage container. Both the odor and flavor of the first container deteriorated.