Question
Which of the following is a thermal property in
foods?Solution
Three important thermal properties of foods arespecific heat, thermal conductivity and thermal diffusivity . Specific heat is the amount of heat needed to raise the temperature of 1 kg of a material by 1 deg;C.
Which of the following is usually the longest part of drying operation
Which of the amino acid is not essential in diet:
Which of the following spore forming bacteria may lead to overcooked and degraded canned food?
Match the following Enzymes with their respective application A to D:
1. Pectinase               A. Cheese & curd
2. ...
Aseptic processing was invented by…..in the year……Â
_____________enzyme breaks down naringin in_________ juice to reduce bitterness.
The efficiency (adequacy) of pasteurization of milk is tested by
E.coli produce which type of toxins?
_____________is a method of drying in which the moisture in the food is frozen.
Ramsar sites in North-East India is:
