Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?

Related MCQs

• Which of the following is true about packaging food prior to freezing?
• Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing. Statement 2: Super cooling is a property of food products.
• In the history of packaging of the food industry, which among these was never a material of packaging?
• Which of the following steps is not included in aseptic packaging?
• Which of the given reasons, is NOT a valid reason for packaging of food items?
• Which of the following comes under the categories of food – broken curve heating food?
• 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%.
• 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.