Principles of Food Preservation by Drying-1

Question 1
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Dried foods from a dehydration unit have better quality than sun dried components.
True, False
True, True
False, False
False, True
Explanation:
Dried foods from a dehydration unit have better quality than sun dried components. The color of sun dried food is superior to dehydrated food under optimum conditions.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is an advantage/use of dried food items?
Lesser cost and minimum labor required
Limited processing equipment and minimum food storage requirements
Reduction in distribution costs
All of the mentioned
Explanation:
The entire mentioned are advantages/uses of dried food items.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: In drying, the vapor pressure of water in the solid is more than outside.
True, False
True, True
False, False
False, True
Explanation:
In drying, the vapor pressure of water in the solid is more than outside. The difference in the two determines the rate at which water vapor is absorbed by air. For wet bulb, the greater the velocity, the more rapid is the rate of drying.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: In cooking quality, sun dried foods are better than dehydrated foods.
True, False
True, True
False, False
False, True
Explanation:
In cooking quality, dehydrated foods are better than sun dried foods.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Case hardening is controlled by _____ and _____
Increases, humidity, temperature
Decreases, humidity, concentration
Increases, temperature, concentration
Decreases, temperature, concentration
Explanation:
Case hardening is controlled by humidity and temperature. Drying time increases rapidly as the final moisture content approaches its equilibrium value.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
Evaporation, desiccation and dehydration all mean the same thing.
True
False
Explanation:
Evaporation and desiccation denote the same thing. Dehydration has a slightly different meaning.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures.
True, False
True, True
False, False
False, True
Explanation:
Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures. During the falling rate period drying time, the rate is determined by the rate at which water at the center of the food diffuses outside.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is NOT a method of controlling biological forces on food supply?
Packaging and chemical additives
Reducing free water content
Increasing osmotic pressure
None of the mentioned
Explanation:
Packaging and chemical additives is a method of controlling chemical forces.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?
Cost
Time of drying
Quality of drying
None of the mentioned
Explanation:
Dehydration under optimal conditions is more expensive than sun drying.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: The volume of gas at standard pressure increases _____ in volume for every _____ rise in temperature.
1/273, 5 deg C, doubles
273, 1 deg C, halves
1/273, 1 deg C, doubles
273, 5 deg C, halves
Explanation:
The volume of gas at standard pressure increases 1/273 in volume for every 1 deg C rise in temperature. Each 15 deg C raise in temperature doubles the holding capacity of air.