Food Processing Technology- ICAR JRF/SRF 2024

Matching the items of List I with List II for Other convenience foods from fruits and vegetables:

The correct combination is Option 1: (A) - (I), (B)- (II), (C) - (IY), (D) - (Il).

Correct option: (1) (A) - (I), (B)- (II), (C) - (IY), (D) - (Il)

• Standard Phases of the Bacterial Growth Curve:
• Kinetic Sequence:

• Lag Phase: Physiological adaptation and enzyme synthesis with zero cell division.
• Exponential (Log) Phase: Balanced, maximum-rate binary fission.
• Stationary Phase: Nutrient depletion and toxic metabolite accumulation causing birth rate to equal death rate.
• Death / Decline Phase: Population decline.
  • Correct Sequence: Lag phase $\rightarrow$ Exponential phase $\rightarrow$ Stationary phase.

• Conclusion: Lag phase, Exponential phase, Stationary phase (Option 4).

• Anatomy of Avian Egg Albumen Layers:
• Concentric Layers (Outside In):

• Outer thin white ($23\%$)
• Outer thick white ($57\%$)
• Inner thin white ($17\%$)
• Chalaziferous layer (inner dense white) ($3\%$): Fibrous, dense layer immediately encapsulating the yolk vitelline membrane, twisting into chalazae cords.
  • Official Answer Key: Designated (A) and (B) only as the credited answer.

• Conclusion: (A) and (B) only (Option 4).

• Primary Technological Role of Stabilizers in Ice Cream:
• Cryoprotection and Recrystallization Inhibition:
• Stabilizers (guar gum, locust bean gum, sodium alginate, CMC at $0.2 - 0.5\%$) hydrate and bind free water molecules.
• Increases serum phase viscosity, restricting water diffusion and preventing the growth of large, coarse ice crystals during freezing and commercial freezer temperature fluctuations.
• Conclusion: Prevent the formation of large ice crystals (Option 3).

Correct option: (3) Prevent the formation of large ice crystals