Q1. A term used to describe the storage life of frozen foods is the?

1. Shelf life
2. High-Quality Life (HQL)
3. Service life
4. Serviceable life

ANSWER: B. High-Quality Life (HQL)

• Explanation – The term “high-quality life” is also used to characterize the storage life of frozen meals (HQL). The high-quality life, as defined by IIR (1986), is the duration between the freezing of an originally high-quality product and the point when a statistically significant change (p 0.01) from the initial high quality (immediately after freezing) can be demonstrated by sensory evaluation. The difference that can be seen is referred to as the just perceptible difference (JND).

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Q2. The fouling factor is the reciprocal of the ________ for the material of scale.

1. Heat transfer coefficient
2. Energy exerted
3. Temperature
4. All of the above

ANSWER: A. Heat transfer coefficient

• Explanation: Depending on the source, the water used in water-cooled condensers always contains a certain quantity of minerals and other foreign contaminants. Inside the condenser water tubes, these materials build deposits. This is referred to as water fouling. The deposits insulate the tubes, slowing heat transmission and restricting water flow. The fouling factor is the reciprocal of the scale material’s heat transfer coefficient.

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Q3. _______ refrigeration systems are commonly used for the chilling of carcasses and holding them in rooms.

1. Brine
2. Ammonia
3. So2
4. Chlorine

ANSWER: B. Ammonia

• Explanation – The carcass has an average specific heat of 3 kJ/kg. Shortly after slaughter, the carcass should be brought to a temperature of 1.5°C. The temperature in the room might be as low as -3.5°C. Chilling water for washing the product also needs refrigeration. For chilling carcasses and storing them in rooms, ammonia-refrigeration systems are widely utilized. The chilled-brine spray or sprayed coil is used for cooling.

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Q4. Quick-freezing of fishes is achieved by using _____ refrigeration temperatures.

1. High
2. Low
3. Moderate
4. Zero

ANSWER – B. Low

• Explanation:  Salmon, shrimp, shellfish, and other high-value fish types are available frozen. For these items, individual quick freezing (IQF) procedures are suggested. There are several advantages to quick freezing. It avoids bacterial deterioration and facilitates quick-handling, packing, and presentation of the goods, as well as making the most use of freezer space. Low refrigeration temperatures are used to achieve quick freezing.

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Q5. _______ for a product or a package is defined as the difference between the initial and the final temperature divided by the freezing time.

1. Freezing rate
2. Thawing time
3. Thermal conductivity
4. Both A and B

ANSWER: A. Freezing rate

• Explanation: The difference between the beginning and end temperature divided by the freezing time is the freezing rate (°C/h) for a product or package. Because the temperature of a product may vary at different locations during freezing, a local freezing rate is calculated by dividing the difference between the initial temperature and the desired temperature at that location by the time elapsed until the desired temperature is reached at that location.

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