Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by all of these imperfection in the tinning and lacquering increasing temperature of storage increasing acidities of foods all of these imperfection in the tinning and lacquering increasing temperature of storage increasing acidities of foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans? Plant equipment Cooling water High sugar content Highly acidic medium Plant equipment Cooling water High sugar content Highly acidic medium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Penicillium All of these Citromyces Aspergillus Penicillium All of these Citromyces Aspergillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the any of these low acid canned foods high acid canned foods medium acid canned foods any of these low acid canned foods high acid canned foods medium acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the sugar plant equipment soil starch sugar plant equipment soil starch ANSWER DOWNLOAD EXAMIANS APP
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