Food Processing Engineering

Step 1: Analyzing the principles.
- (A) Lower the moisture content: Lower moisture content slows down spoilage and extends storage life. - (B) Lower the temperature: Reducing temperature reduces microbial activity and extends shelf-life. - (C) Airtight structures: Such structures limit exposure to oxygen, preventing spoilage of perishables and semi-perishables. - (D) Enzymatic activities: These can play a role in spoilage, so saying they do not play a major role is incorrect.
Step 2: Conclusion.
Thus, the correct answer is (A), (B), and (C) only.
Final Answer:

Step 1: Understanding colour order systems.
Colour order systems are used for the classification and identification of colours. The Munsell, CIELAB, and Hunter Lab systems are all widely used for such purposes. MATALAB, however, is not a colour order system.
Step 2: Conclusion.
Thus, MATALAB is not a colour order system.
Final Answer:

Step 1: Understanding wheat proteins.
Wheat grains contain several types of proteins, including albumins, globulins, glutenin, and gliadins. These proteins are crucial for the quality of wheat and its ability to form dough.
Step 2: Conclusion.
Thus, the correct answer is (A), (B), (C) and (D).
Final Answer:

Step 1: Understanding moisture content for rice storage.
For safe storage of both raw and parboiled rice, the maximum allowable moisture content is around 11-12% on a wet basis. Higher moisture content can lead to spoilage, mold growth, and loss of quality.
Step 2: Conclusion.
Thus, the correct answer is 11 and 12%.
Final Answer:

Step 1: Understanding cold storage temperature requirements.
- Apples are stored between 0.0 - 1.7°(C) - Tomatoes are stored between 1.7 - 3.3°(C) - Oranges are stored between 7.2 - 8.9°(C) - Mangoes are stored between 3.9 - 5.6°(C)
Step 2: Conclusion.
Thus, the correct matching is (A) - (I), (B) - (II), (C) - (III), (D) - (IV).
Final Answer:

Step 1: Understanding probiotics.
Probiotics are live microorganisms that provide health benefits when consumed in adequate amounts. The common types of probiotics include Lactobacillus, Saccharomyces boulardii, and Bifidobacterium. Zymomonas is not typically used as a probioti(C)
Step 2: Conclusion.
Thus, the correct answer is (A), (B), and (C) only.
Final Answer:

Step 1: Understanding radappertization.
Radappertization refers to the method of food preservation by sterilizing food using radiation. This technique helps in killing microorganisms and extending the shelf life of the foo(D)
Step 2: Conclusion.
Thus, the correct answer is (2) Food is sterilized by radiation.
Final Answer: