Heated Canned Foods The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by both (a) and (b) C. pasteurianum C. butyricum C. sporogenes both (a) and (b) C. pasteurianum C. butyricum C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is <5.3 <4.5 >5.3 >4.5 <5.3 <4.5 >5.3 >4.5 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%? Aspergillus All of these Citromyces Penicillium Aspergillus All of these Citromyces Penicillium 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? Highly acidic medium Plant equipment High sugar content Cooling water Highly acidic medium Plant equipment High sugar content Cooling water ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the starch sugar soil plant equipment starch sugar soil plant equipment 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 imperfection in the tinning and lacquering increasing acidities of foods all of these increasing temperature of storage imperfection in the tinning and lacquering increasing acidities of foods all of these increasing temperature of storage ANSWER DOWNLOAD EXAMIANS APP
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