A. 0.99
B. 1.0
C. 1.6
Related Mcqs:
- Dried foods have water activity (Aw) of___________________?
A. 1.0
B. 1.5
C. 0.6
D. non of these - Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?
A. Chemist
B. Nutritionist
C. Food processor
D. All the above - Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods - Foods having pH value of below 3.7 are called____________________?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods - Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
A. Food contamination
B. Food adulterants
C. Food additives
D. All the above - The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?
A. Guar gum
B. Agaragar
C. Starch
D. All the above - Pure water has an water activity (Aw) of___________________?
A. 0.99
B. 1.00
C. 1.5
D. non of these - Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?
A. Biochemical changes
B. Physical changes
C. Microbial activity
D. enzyme activity - When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?
A. Pinkish
B. Brownish
C. Bright red
D. Red - The storage life of fresh beef at 34ºF with R.H of 92% is_________________?
A. 1-3 weeks
B. 1-4 weeks
C. 1-6 weeks
D. 1-8 weeks
