In the history of packaging of the food industry, which among these was never a material of packaging?

Related MCQs

• Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?
• Which of the given reasons, is NOT a valid reason for packaging of food items?
• Which of the following is true about packaging food prior to freezing?
• Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?
• Which of the following is used for checking integrity of aseptic packaging material?
• Which of the following comes under the categories of food – broken curve heating food?
• Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%.
• Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?
• If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.
• Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.