List of top Food Science and Technology Questions on Food Preservation asked in CUET (PG)

When moisture content of the food fall below critical moisture content the rate of drying slowly decreases until it approaches zero at equilibrium moisture content and is called as falling rate period : A. Non-hygroscopic food have single falling rate period B. Hygroscopic food have two or more falling rate period C. Surface temperature remain close to wet bulb temperature during falling rate period D. During falling rate period the water moves from interior of the food at the same rate as it evaporates from the surface. E. The size of food particle have impact on falling rate period.

______ is the dehydration that may accompany the freezing process.

Hypobaric storage represents storage at __________
(A). Low pressure
(B). High pressure
(C). Low pressure and high humidity
(D). Low pressure and low humidity
Choose the most appropriate answer from the options given below:

A type of freezing where resistance to heat transfer is minimized due to intimate contact between food or package and refrigerant

The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:

The correct order of unit operations carried out in the Canning of vegetables is: