Question

Match List-I with List-II. 

List-I (Critical \(a_w\))	List-II (Foods Generally Within the Range of \(a_w\))
(A) 0.87–0.80	(I) Rolled oats of 10% moisture
(B) 0.75–0.65	(II) Whole milk powder of 2%–3% moisture
(C) 0.60–0.50	(III) Pulses of 15%–17% moisture content
(D) 0.30–0.20	(IV) Pasta of 12% moisture content

Choose the correct answer from the options given below.

• (A) - (II), (B) - (IV), (C) - (III), (D) - (I)
• (A) - (IV), (B) - (I), (C) - (III), (D) - (II)
• (A) - (IV), (B) - (III), (C) - (I), (D) - (II)
• (A) - (III), (B) - (I), (C) - (IV), (D) - (II)

Hint:

Low-moisture dehydrated powders like milk powder (\(a_w < 0.3\)) are highly stable against microbial spoilage because most microorganisms require \(a_w > 0.6\) to survive and replicate.

Answer 1

The Correct Option is D