Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.

Low dose irradiation has a potential to extend the shelf-life of certa

1.	Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.
A.	True
B.	False
Answer» B. False

Discussion

No Comment Found

Related MCQs

Statement 1: Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food. Statement 2: Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.
Statement 1: The microbial deterioration of fresh fish is _____ by irradiation. Statement 2: The _____ of oxygen increases the sensitivity of vegetative bacteria to irradiation by two-three folds.
Viruses can be eliminated by irradiation.
Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.
With respect to which of the following properties of food does food irradiation prove a disadvantage?
Statement 1: Very young chickens can also be irradiated. This is an advantage of irradiation. Statement 2: Which of the following is an example of ionizing radiation as a unit operation in the field of food and agriculture?
Statement 1: Plastic films and other foils might get damaged due to irradiation. Statement 2: By increasing the radiation dose by a two-fold, the resistance of certain organisms to irradiation increases.
Statement 1: Radiation has no influence in promoting tin rot or tin disease. Statement 2: Tin coatings over base steel are suitable for food irradiation.
Statement 1: Radiation sterilization might be used for baking since it indicates that the baking quality of eggs is not impaired during doses of ionizing radiations. Statement 2: Enzymes are _____ by ionizing radiations.
Statement 1: Effects of radiation and heat are the same on milk; that is they both influence the rennet coagulation time. Statement 2: _____ balance is important in condensing and canning process.

Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.

Discussion

No Comment Found

Related MCQs

Reply to Comment