Food Processing and Storage

We cannot preserve food for indefinite period of time. Preservation can be done for some time like one or two years but after that it starts loosing its taste.

As we know, during respiration, oxygen is inhaled and carbon dioxide is exhaled. The animal, which was kept in the air tight jar, exhaled carbon dioxide and inhaled oxygen. After some time, all the oxygen of the jar was inhaled by the animal and carbon dioxide was exhaled, so the jar is filled with the carbon dioxide and there is a lack of oxygen, as a result the movements of the animal have reduced.

Statement 1 is correct. Highly polished surfaces are bad absorbers of heat. The back grill of a refrigerator is painted black for the purpose. Statement 2 is also correct. Heat can kill the harmful bacteria and germs. This property of heat helps in keeping the food items, preserved for a longer time.

Thermostabilisation of eggs is a preservation method that involves heating at a specific temperature-time combination. 54°C for 15 minutes is the correct condition to stabilize the egg and extend its shelf life by denaturing enzymes that cause deterioration.

Bitterness in citrus fruit juice is primarily caused by limonoids, particularly limonin. Dipping in 2% boiling NaOH solution helps break down these bitter compounds, reducing bitterness. The other methods (open air, high temperature, low temperature) do not effectively reduce bitterness.

Benzoates and sorbates are both commonly used preservatives in jam, jellies, and pickles. They inhibit mold and yeast growth. Acetate has limited preservative action in these products, and toluene is toxic and not used as a food preservative. Therefore only options (a) and (b) are correct.

Refrigeration slows down metabolic activity but does not stop vitamin degradation entirely. Over time, vitamins (especially vitamin C and some B vitamins) continue to degrade slowly even at refrigeration temperatures, though at a much slower rate than at room temperature.

Statement 1 is correct. When things are at their most basic breaking down state, they tend to last longer. Such is the same for a rubber band, when a rubber band is stretched it causes its polymer chains to become very ordered and it expels thermal energy (heat) thus extending its life. Statement 2 is also correct. The thickening power of cellulose also allows for more air to be whipped into products like ice cream, or whipped topping.

Pasteurization involves boiling milk for 30 mins and then chilling it immediately to kill germs.

Most types of bacteria survive freezing, but they do become inactive while the food is slowly and safely  preserved preferably overnight in the refrigerator.

Most types of bacteria survive freezing, but they do become inactive while the food is slowly and safely preserved, preferably overnight in the refrigerator.

This is the correct option. Sodium benzoate and citric acid can be used as food preservatives.

This method is used for sterilising  spices whose flavour changes with heating. It inhibits sprouting potatoes and extends shelf life of strawberries and mushrooms.

The cover shall extend to loss of Profits arising out of the spoilage, i.e. interruption of business solely as a result of (i) loss of stock in process; and (ii) damage to machinery containers and equipment. 

Pasteurization kills harmful microorganisms (bacteria, pathogens) by heating milk to specific temperatures (usually 63°C for 30 minutes or 72°C for 15 seconds). This process was developed by Louis Pasteur to make milk safe for consumption. It doesn't significantly enhance taste, increase nutritional value, or detect adulteration - its primary purpose is safety.