Food Engineering Practice Test 7

1. Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing.
Statement 2: Super cooling is a property of food products.

2. Pork has a higher shelf life than beef.

3. Statement 1: Canned dough is frozen below 0 deg C.
Statement 2: Canned dough is frozen above -6 deg C.

4. Statement 1: Grains are identifiable by their unique volatile organic compounds.
Statement 2: Wheat that survives in Britain might not survive in the USA.

5. Statement 1: _____ packaging helps increase shelf-life of milk.
Statement 2: Spoilage patterns for milk, eggs and meat is the same.

6. Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.

7. Modification of carbon dioxide and oxygen levels for storage is worth it only if_____

8. Which of the following is an important criteria for the packaging of a food material?

9. The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.

10. Statement 1: At low temperatures, near the freezing point of water, the respiration rate decreases.
Statement 2: Lemons last longer than bananas at the same relative humidity.