Principles of Food Freezing-1

Question 1
Marks : +2 | -2
Pass Ratio : 100%
When the crystallization process takes place for a long time, the size of the crystals is _____
Small
Large
No crystals formed
None of the mentioned
Explanation:
When the crystallization process takes place for a long time, the size of the crystals is large.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Ice crystals in frozen meat should be formed by rapid crystallization.
True
False
Explanation:
Ice crystals in frozen meat should be formed by rapid crystallization because rapidly formed ice crystals, when thawed, are absorbed by the meat. Large ice crystals which are formed due to prolonged crystallization damage the tissue of the meat and when they melt, the structure of the meat is not restored.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
Work required in maintaining a chamber at a certain temperature is dependent on _____
Temperature of outside air
Surface area of the storage chamber
Amount and kind of insulation material
All of the mentioned
Explanation:
All of the mentioned are factors on which work required in maintaining a chamber at a certain temperature is dependent on.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing.
True, False
True, True
False, False
False, True
Explanation:
Freezing with nitrogen or carbon dioxide gas is rapid freezing. Super cooling is a property of food products.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
The heat required to bring down the temperature of the food is directly proportional to _____
Specific heat of the food
Weight of the food
Temperature difference
All of the mentioned
Explanation:
All of the mentioned are directly proportional to the heat required to bring down the temperature of the food.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
Heat loss in the storage chamber of foods is in which of the following forms?
Heat loss from the walls of the chamber
Heat loss due to opening and closing of the frozen food chamber
Heat loss due to the person in charge of the maintenance
All of the mentioned
Explanation:
Heat loss in the storage chamber of foods is via all of the mentioned ways.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 deg C.
True, False
True, True
False, False
False, True
Explanation:
Certain definitions define bound water as water that doesn’t freeze at -20 deg C. Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: When sugar is added to water, water does not or negligibly expands.
True, False
True, True
False, False
False, True
Explanation:
When sugar is added to water, water does not or negligibly expands. Jams do not expand on solidifying.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is true about packaging food prior to freezing?
Insulates the food
Controls dehydration
Insulates the food & Controls dehydration
Neither of the mentioned
Explanation:
Both of the mentioned are true about packaging food prior to freezing.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze.
True, False
True, True
False, False
False, True
Explanation:
When food items are frozen, there is a drop in temperature due to super cooling followed by a rise in temperature when they freeze.