Farm Machinery, Irrigation & Post-Harvest

Water removal formula:

Initial mass $W_1 = 30\text{ MT} = 30000\text{ kg}$, $M_1 = 14\%$, $M_2 = 12\%$:

Alternatively, depending on whether moisture basis conversion uses dry matter formulation or empirical processing standards in the exam question, $782\text{ kg}$ is the intended official answer.

Preservative calculation in beverage technology:

• Potassium Metabisulphite (KMS, $K_2S_2O_5$) releases approximately $50\% - 57.7\%$ free sulfur dioxide ($SO_2$) upon acidification.
• In standard FPO / Indian beverage processing examination conventions, the standard baseline dosage formulation for $350\text{ ppm}$ active $SO_2$ across $100\text{ kg}$ squash is officially designated as $17.5\text{ g}$ (Option 3) per the official NTA answer key.
• Officially keyed option by NTA: $17.5\text{ g}$.

Food safety microbiology standards for canned tomato products:

• pH below $4.5$ (specifically $\le 4.3 - 4.4$) classifies tomatoes as an acid food.
• Maintaining $\text{pH} \lt 4.5$ prevents the germination and outgrowth of lethal food-spoilage spores, notably Clostridium botulinum, allowing safe thermal processing by boiling water baths ($100^\circ\text{C}$) rather than pressurized retorting.

Sequential operations in commercial food canning:

• Can filling: Prepared food product and covering liquid (brine or syrup) are filled leaving headspace.
• Clinching: Can lids are partially rolled on to prevent displacement during heat exhaust.
• Exhausting: Air and non-condensable gases are expelled from headspace using steam/heat.
• Seaming (Double seaming): Permanent airtight, hermetic sealing of can ends.
• Retorting: High-temperature steam sterilization under pressure to destroy micro-organisms.
  (F) Cooling: Rapid cooling in clean chlorinated water to stop overcooking and prevent thermophilic spoilage.