Question 41. Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.
Statement 2: Canned food items which heat up by convection heat up faster than those by conduction.

Question 42. Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed.
Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.

Question 43. Which of the following food items is the lowest in heating up?

Question 44. Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid.
Statement 2: The zone of slowest heating in a container is called cold point of a container.

Question 45. Which of the following comes under the categories of food – broken curve heating food?

Question 46. For heat penetration considerations for safe processing schedule, the slowest cooling and the fastest heating curves are used to calculate lethal effect of the process.

Question 47. Statement 1: The swelling of cans takes place due to the release of hydrogen gas.
Statement 2: The swelling of cans takes place due to the release of carbon dioxide gas due to molasses and malt extracts.

Question 48. Statement 1: Which of the following methods is used to determine process times for products?
Statement 2: Which of the conditions is the above method used in?

Question 49. Statement 1: Corrosion of cans is more complicated than that of tin and iron alone. Depending on whether the tin forms a complex or not, it acts as the anode or cathode.
Statement 2: In the corrosion process, if hydrogen is not evolved, it exerts a back pressure and opposes further oxidation of iron.

Question 50. Statement 1: In low and medium acid foods, spore forming organisms are observed.
Statement 2: In acidic products, the organisms must be yeasts, molds etc.