(I) Bacteria
(a) 0.9- 0.95
(ii) Yeast
(b) Staphylococcus
(iii) molds
(C ) Entamoeba
(iv) Protozoa
(d) 0.7-0.8
During freeze drying removal of moisture occurs due to
a)Â Â Â Â Â Â Pressure reduction
b)Â Â Â Â Â Condensation
c)Â Â Â Â...
___________is used to protect dried food from oxidation.
canning temperature for low acid food is________Â
Which of the following RF frequency related to Industrial use
Microorganisms involves in Vinegar fermentation is/are
In cheese preparation, for milk clotting and ripening ______ and ______ enzymes are used (Both blanks need to be correct).
The basic operational and environmental conditions applied to produce safe foods are called:
In active packaging Potassium permanganate acts as a) Oxygen scavenger b) Carbon Dioxide scavenger c) Ethylene scavenger d) Moisture remover
...Food processing is the transformation of agricultural products into?
