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q rehydration tests for the dried samplebull gain knowledge about the sensory changes that take place during the dehydration of the samples andbull
q moisture removal in foods by different drying techniquesto carry out the moisture removal in foods by different drying techniquesbull make
q show various methods of blanching for the vegetablesto carry out various methods of blanching for the given vegetablesbull carry out various
define precautions for simple staining of bacterial cultures1 heat fix all the bacterial smears2 use clean grease free glass slides3 wash the stained
explain procedure for simple staining of bacterial culturesnow carry out the exercise following the steps given herewith1 prepare thin bacterial
define principle for simple staining of bacterial culturesin simple staining a single staining agent preferably a basic dye is used commonly used
explain requirements for simple staining of bacterial culturesculture 24 hours bacterial culture of e coli and bacillus on nutrient agar or in
q effectiveness of blanching by peroxidase inactivity testbull check the adequacy of the blanching processbull appreciate the importance of
define precautions for preparation of bacterial smear1 the slide should not be greasy2 hold the slide by their edges only3 label should not come in
q explain preservation by preservativespreservatives as you may already know belong to a class of food additives that extend shelf life by
explain the procedure for preparation of bacterial smearstart the exercise by following the steps enumerated herewith1 take properly washed and dried
q what do you understand by canningcanning involves the application of heat that is high enough to destroy all pathogenic microorganisms and their
explain the staphylococcus - characteristics of bacteriastaphylococcus - it is gram positive nonsporulating facultative anaerobic cocci present in
explain the bacillus - characteristics of bacteriabacillus - it is gram positive endospore former obligate aerobic or facultative aerobic rods
explain the pseudomonas - characteristics of bacteriapseudomonas are aerobic gram negative straight or slightly curved rods that are motile by polar
explain the proteus - characteristics of bacteriait is gram negative non-sporulating rod which is characterized by rapid motility peritrichous
explain the klebsiella - characteristics of bacteriait is gram negative non-sporulating non-motile and non-pigmented rod which is commonly found in
explain the escherichia - characteristics of bacteriait belongs to order enterobacteriales it is the best-studied organism present in the colon of
q why we need sulfuringsulfuring is the process which is used to destroy microorganisms and to preserve colour fruits after blanching may be dipped
q what do you mean by dehydrationthe word dehydration usually refers to the use of controlled conditions of heating with the forced circulation of
explain the disadvantages of fixationfixation has following disadvantages also these are highlighted herewithi it distorts the cells appearanceii
q what do you mean by blanchingthe enzymes in the food system can be separated into four groups relating to the changes in flavour colour texture and
define the chemical fixation methodhere chemical fixatives containing ethanol acetic acid and formaldehyde etc penetrates the cell and inactivates
q describe the freezing - techniques of preservationthis is a method of preservation using low temperature the chief preservative effect of freezing
explain the heat fixation methodthis is the usual method here bacteria is fixed by gentle heating of air-dried bacterial film which results in