Question 1. Which of the following variables affect gas exchanges into and out of the package?

Question 2. Statement 1: Under hypobaric storage, the gas always attains equilibrium with its surroundings.
Statement 2: Hypobaric storage is a continuous process.

Question 3. Statement 1: Sub atmospheric storage involves ventilating the produce with air saturated with water vapor by continuously evacuating the container with a sealed vacuum pump.
Statement 2: Under hypobaric storage, a gas in equilibrium with its surroundings will have its outward diffusion rate proportional to concentration gradient and diffusivity.

Question 4. Which of the following is NOT the correct method to enhance storage?

Question 5. Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _____ and concentration gradient _____

Question 6. Meats stored in _____ environment have a better color than _____

Question 7. Statement 1: A gas atmosphere containing 20% CO₂ is effective in inhibiting slime-producing bacteria.
Statement 2: Meat can be preserved by protecting it from oxygen as the majority of bacteria grow in that atmosphere.

Question 8. Statement 1: Under hypobaric storage, oxygen content is reduced to reduce the rate of synthesis of volatile.
Statement 2: Altering respiration can help in decreasing the production of carbon dioxide.

Question 9. Which of the following is true with respect to volatile by controlling oxygen content in storage?

Question 10. Statement 1: Influence of bacteria has more effect on the storage of food than the pH control.
Statement 2: Meat color is due to the presence of _____