Question

Are partially underground rooms used for
storage :
(A) Pit storage
(B) Cellars
(C) ZECC
(D) None of the above

12. Inactivation of enzyme is done by :
(A) Blanching
(B) Canning
(C) Freezing
(D) Dehydration

(qus 17 Objective of pre-cooling is :
(A) To remove field heat
(B) To improve the quality
(C) To fresh the product
(D) None of the above

13. Zero energy cool chamber operates on
the principles of:
(A) Second law of Thermodynamics
(B) Charles' law
(C) Boyle's law
(D) Evaporative cooling

18. Which one of the following is class I
preservative ?
(A) Vinegar
(B) Silver nitrate
(C) Sugar
(D) KMS

14. ZECC maintains :
(A) Low temperature
(B) High RH
(C) Both (A) and (B)
(D) None of the above

19. Handling of the produce at low
temperature, RH conditions immediately
after harvest till commodity reaches the
consumer is called
(A) Cold Storage
(B) Cold chain concept
(C) Vacuum Storage
(D) CA and MA Storages

15.
Fruits are blanched before canning at:
20. Pre-harvest treatment of
(A) 80°C
(B) 90°C
(C) 100°C
(D) 120°C

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Answer 1

Answer:

1.) cellar

2.) A useful but still challenging task is to inactivate an enzyme selectively without affecting other biological materials in the medium. Current methods for rapid enzyme inactivation include dramatic pH change or heating the entire solution above the denaturation temperature of the enzyme

3.) to reduce field heat.

4.) evaporative cooling

5.) vinegar

6.) ZECC is a cost-effective, eco friendly and less energy requiring technology for storage and also improves the quality and productivity of vegetables and fruits by reducing field heat, increasing shelf life and checking post-harvest losses respectively.

7.)

8.)

9.)

I hope it's help you