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Worksheets18AT2008 Postharvest Engineering of Horticultural Crops
Total questions: 10
Worksheet time: 10mins
Relationship between moisture content and temperature during drying process
Psychometric relation
WA relation
RH relation
Temp-Time relation
Vegetables are considered dry when they become
Brittle
Soft
Hot
Shredded
Rate of drying is dependent on
Type of food and method of drying
Harvesting
Storage
Transportation
The process of holding the dehydrated product in bins or boxes to equalize the moisture content is called
Sweating
Blanching
Screening
Packaging
The transport suitable for carrying heavy goods in large quantities over long distances
Rail transport
Road transport
Sea transport
Air transport
Hydrostatic pressure technology
High pressure applied to food package through water
does not cause destruction of microorganisms
causes uneven distribution of pressure
does not submerge food package in water
Hypobaric storage
Increases shelf life under reduced pressure
Does not need to decrease respiration
Does not need to evacuate ethylene
Does not require refrigeration
Carbonation
is otherwise known as carboxylation
leads to formation of carbondioxide
does not prevent food spoilage
increases the calorie content
Class II preservatives
Synthetic preservatives
Natural preservatives
Non-chemical preservatives
safe for humans
Aseptic packaging
is processing in sterile environment
HTST process is not used
Non-thermal processing
microbes could be inside
