Principles of Food Preservation MCQs | Page - 2

 the disc shaped dough is dusted with rice flour to reduce its stickiness and prevent them from sticking together.

 phosphate based leavening agents in dough crystallize which leads consumer rejection of these goods.

 proofing allows the required chemical reactions to take place to allow enough co2 to leave the container and make the dough to fill the container so as to close the gas vents.

 with the increase in temperature, the holding time of the dough for cooling needs to be increased. when the temperature is decreased, the formation of

 modification of carbon dioxide and oxygen levels for storage is worth it only if the fruit/vegetable is more commercial than its storage in air. it is not required if storage time is brief and/or storage temperature is optimal.

 both the modified atmosphere (ma) and controlled atmosphere (ca) have more oxygen than carbon dioxide. it is due to the formation of dry ice in the former and due to manual/automated control in the latter.

 ethylene given out by produce should be reduced to enhance storage/life.

 polyethylene films have a good heat-sealability. polyvinylidene chloride films are gas and water vapor impermeable. nylon films have high physical strength.

 both of the processes mentioned are techniques to process fresh meat.

 all three – breading, pre-