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?

Related MCQs

• Microwave heating is good for puffed products. Why?
• Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light.
• Which of the following is NOT a part of the microwave heating system?
• Which of the following comes under the categories of food – broken curve heating food?
• As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.
• 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.
• Which of the following food items is the lowest in heating up?
• Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.
• Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. This is done with proper labeling.