How is thermal process for an acid food different than that for a low-acid food
See Answer →How are acid and low-acid foods distinguished?
See Answer →Define food fortification. Described different fortified fruit and vegetable products.
See Answer →How fermentative utilization of fruits and vegetables waste is carried out? Explain with the help of examples.
See Answer →Define the terms associated with thermal processing: D value, Z value, F Value and 12 D concept.
See Answer →Differentiate between sterilization and pasteurization. Why HTST pasteurization is a better treatment than LTLT?
See Answer →What is canning? Explain its principle. Describe different types of spoilage observed in canned products.
See Answer →What are chemical preservatives and how these are classified?
See Answer →Describe the important diseases caused in human beings through bacterial infection from food.
See Answer →Describe different mycotoxins associate with food. What is botulism?
See Answer →What are different means of controlling the microorganisms?
See Answer →Define Spoilage. Describe different types of spoilage and preventive measures to be taken to avoid spoilage.
See Answer →Define pasteurization which time-temperature combination is better to pasteurize the milk and why?
See Answer →Define thermal death point and thermal death time. Which method is most common to determine thermal process?
See Answer →Explain the principle and process of pickling.
See Answer →Enumerate the advantages of a good plant layout.
See Answer →Explain the role of sugar in food systems. Describe the method of preparation of Jam. What are the problems faced during preparation of Jam?
See Answer →Enlist the properties of food that control water activity. Explain any one.
See Answer →Define water activity (Aw)
See Answer →Enlist the various drying methods.
See Answer →