Food since mid

Detection, description and quantization of the sensory aspects of a product is done by

• Desplive analysis

• Acceptance test

• Triangle tast

• Discrimination Test

Injury that occur in vegetables when stored below their optimum temperature is

• Freeze burn

• Deterioration

• Chill injury

• none of above

Microbes that can tolerate refrigeration temperature are called as

• Psychrophiles

• Mesophiles

• Thermophiles

• Psychrotrophs

Potatoes and onions are an example of .......................................... foods

• Semi perishable

• Perishable

• durable

• Non Perishable

Non microbial spoilage is caused by

• B. Enzyme

• D. Bacteria

• B and C

• C. Chemical reactions

Damage to tropical fruits when stored below their optimum temperature is called as

• Chill Injury

• None

• Ice formation

• Freeze burn

Decrease in temperature will accelerate/increase the spoilge processes of food

• T

• F

Development of unwanted flavor in food is called as

• Off flavor

• None

• Taste

• on flavor

Pasteurized foods are free from bacteria

• T

• F

Skimmed milk has more fat than low fat milk

• T

• F