The moisture content of natural semi-perishable food ranges between_____________________?

Related Mcqs:

1. The food in which the moisture content ranges between 80-90% is called________________?

   A. Perishable foods B. Low perishable foods C. Stable foods D. High acid foods...

2. According to a latest research, Pakistan is predominantly a dryland country; 80% of its land area is arid and semi arid, 12% sub-humid and 8% under humid climate. Thus , soils of arid & semi-arid regions are vulnerable to a wide range of degradation process. As the case in arid and semi-arid climates elsewhere in south-central/southern Asia and Sub-Saharan Africa; _________________ are among the major causes of soil degradation and desertification?

   A. Drought stress B. Accelerated erosion & salinization C. Depletion of soil fertility and SOM D. All of the above Submitted by: Shafiq Rehman...

3. 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...

4. The food in which the moisture content is less than 15% is called_____________________?

   A. Stable foods B. Semi perishable foods C. Perishable foods D. Acid food...

5. Per day consumption of food in developed countries ranges between___________________?

   A. 1500-2000 Kcal B. 200-3000 C. 3000-3500 Kcal D. None of the above...

6. Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?

   A. Benzoyl peroxide B. Nitrosyle chloride C. Sorbitol D. Mannitol...

7. The moisture content below which a cohesive soil does stick to metal tools is known as______________________?

   A. Liquid limit B. Plastic limit C. Sticky limit D. Alter berg limit...

8. During storing food grains, what is the optimum level of moisture?

   A. < 2% B. < 5% C.  < 12 % D. No moisture level required Submitted by: Shafiq Rehman...

9. The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________?

   A. Canning B. Sterilization C. Pasteurization D. None of These...

10. Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?

    A. Food contaminations B. Food adulterants C. Food additives D. All the above...