New Enroll in RBI Grade B New Batch - Starts on May 21

    Question

    The thermal conductivity of food is influenced

    by
    A the nature of the food e.g., cell structure, the amount of air trapped between the cells Correct Answer Incorrect Answer
    B moisture content Correct Answer Incorrect Answer
    C the temperature and pressure of the surrounding Correct Answer Incorrect Answer
    D All of the above Correct Answer Incorrect Answer

    Solution

    • Cell structure: Fibrous foods (e.g., meat) conduct heat directionally (~0.5W/m•K). • Moisture: Water (0.6 W/m•K) increases conductivity vs. dry foods (0.05 W/m•K).  • Environment: Pressure cooking ↑ conductivity by 30%.  • Critical for designing heat processing (canning, pasteurization).

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