As the moisture content of a food decreases, a restraint is observed – McqOptions

MCQOPTIONS

1.	As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.
A.	true
B.	false
Answer» B. false

Discussion

No Comment Found

Related MCQs

Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.
If the pressure drop(ΔP) is 500 units, the flux(J) is 50 units,what is the hydraulic membrane permeability?
The process 2-3’ is known as the
Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?
When the coloring is truly artificial, the food statement “food color added” needs to be added.
If the pressure drop(ΔP) is 1000 units, the flux(J) is 200 units,what is the hydraulic membrane permeability?
Which of the following risk is associated with a frozen material tagged ‘00+’?
If the pressure drop(ΔP) is 1000 units, the flux(J) is 60 units,what is the hydraulic membrane permeability?
Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?
If the pressure drop(ΔP) is 1000 units, the flux(J) is 40 units,what is the hydraulic membrane permeability?