Define shelf life. Briefly explain the methods of shelf life examination.

Briefly explain the process and food application of the following thermal processing technique:

i) Pasteurization

ii) Canning

Discuss the food applications of the following:

i) Microbial polysaccharides

ii) Exudate gums

iii) Starches

What are the changes that occur during

i) Irradiation of meat

ii) Freezing of milk

iii) Freezing of egg

iv) Browning of canned fish

v) Storage of bread

Mention the food applications of the followings:

i) protein isolates

ii) protein concentrates

Why freezing is easiest and quickest method of food preservation? Explain its different methods briefly.

What is sensory evaluation? Elaborate on the different stages in the product cycle, at which sensory evaluation is used.