Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light.

Related MCQs

• 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?
• Which of the following comes under the categories of food – broken curve heating food?
• Microwave heating is good for puffed products. Why?
• Which of the following is NOT a part of the microwave heating system?
• Which of the following food items is the lowest in heating up?
• Which of the following is NOT a method of controlling biological forces on food supply?
• Hannah heats refrigerated rice which has been devoid of moisture and become dry. She heats it in a microwave. It gets unevenly heated. What should she do?
• 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.
• Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%.
• 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.