The period of time elapsed from placing the cans into the retort and s – McqOptions

MCQOPTIONS

1.	The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____
A.	Slope of cooling curve, f<sub>c</sub>
B.	Slope of heating curve, f<sub>h</sub>
C.	Zero time
D.	Come-up-time
Answer» E.

Discussion

No Comment Found

Related MCQs

WHICH_OF_THE_FOLLOWING_COMES_UNDER_THE_CATEGORIES_OF_FOOD_‚ÄÖ√Ñ√∂‚ÀÖ√Ë‚ÀÖ¬®_BROKEN_CURVE_HEATING_FOOD??$#
Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis.$
Statement_1:_In_a_thermocouple,_two_wires_are_of_different_materials_and_a_voltage_difference_is_created_due_to_the_conduction_of_each_material_at_the_juncture_and_this_gives_us_the_difference_in_temperature_in_both_metals_and_hence_the_temperature_of_the_liquid.$
Statement 1: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively.
The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____
Which of the following parameter is important to know and to plot the heating and cooling curves?
For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.
Which of the following food items is the lowest in heating up?
Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.
Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed.