ATF

1. Cold sterilization is also known as?

Ans. Cold sterilization is also known as aseptic processing.
2. Principles involved in HPP?
Ans. Principles involved in High-Pressure Processing (HPP) include applying
pressure to eliminate microorganisms, and enzymes, and extend shelf life.
3. What Unit of Irradiation is?
Ans. The unit of irradiation is the Gray (Gy).
4. Cold pasteurization is also known as?
Ans. Cold pasteurization is also known as irradiation.
5. Define Radicidation.
Ans. Radicidation is a food preservation method that uses ionizing radiation to
reduce the number of microorganisms.
6. Dose for Inhibition of sprouting?
Ans. The dose for the inhibition of sprouting is typically around 150 Gy.
7. Cavitation is formed in which Food preservation method?
Ans. Cavitation is formed in ultrasonic food preservation methods.
8. Define radappertisation.
Ans. Radappertisation is the combination of radiation and thermal processing for
food preservation.
9. High-pressure processing system consists of?
Ans. High-pressure processing systems consist of a pressure vessel, pressure
generation system, and control system.
10. What are the different types of hurdles?
Ans. Different types of hurdles in food preservation include physical, chemical,
biological, and procedural hurdles.
11. Give any 2 mechanisms by which hurdle technology effect on
microorganisms.
Ans. Mechanisms by which hurdle technology affects microorganisms include
enzyme inhibition and disruption of cell membrane integrity.
12. What is the direct compression method used in HPP?
Ans. The direct compression method in High-Pressure Processing (HPP) involves
applying pressure directly to the food product without using a pressure-
transmitting fluid.
1. Explain the irradiation process in detail.
Ans. Irradiation Process:
• Food is exposed to ionizing radiation from gamma rays, X-rays, or electron
beams.
• The radiation damages the DNA and cellular structures of microorganisms,
insects, and parasites.
• It disrupts their ability to reproduce or causes their death.
• Irradiation does not make food radioactive.
• Commonly used to control pathogens, reduce spoilage, and extend shelf life.

2. Explain the different effects of irradiation on food.

Ans. Effects of Irradiation on Food:
• Kills harmful bacteria, parasites, and insects.
• Delays ripening and sprouting in fruits and vegetables.
• Reduces spoilage organisms, minimizing food waste.
• May cause minor changes in flavor, color, and texture.
• Does not affect nutritional value or make food unsafe to eat.

3. Explain the basic principles of HPP with its application.

Ans. Basic Principles of High-Pressure Processing (HPP) with Application:
• Food is subjected to high pressures (100 to 800 MPa) to inactivate
microorganisms.
• Pressure disrupts cell structures while preserving nutritional quality.
• HPP is applied in preserving juices, deli meats, and ready-to-eat meals.
• It extends shelf life without the need for heat or chemicals.
• Retains fresh-like characteristics, taste, and nutrients.

4. Explain how food is preserved through ultrasonic processing.

Ans. Food Preservation through Ultrasonic Processing:
• Ultrasonic waves create cavitation bubbles in liquid.
• Intense pressure and heat generated during bubble collapse disrupt
microorganisms and enzymes.
• Used for liquid foods and beverages, extending shelf life.
• Preserves without significant heat exposure, maintaining nutritional quality.
• Enhances safety and minimizes chemical additives.

5. Explain the working principle of ohmic heating.

Ans. Working Principle of Ohmic Heating:
• Electric current passes through food, generating heat due to resistance.
• Heat is uniformly produced within the food, heating it rapidly and efficiently.
• Used for pasteurization and sterilization of liquids and pumpable foods.
• Preserves nutritional quality and sensory attributes.
• Suitable for heat-sensitive foods, maintaining product integrity.
6. Explain freeze drying process.
Ans. Freeze Drying Process:
• Food is frozen and then subjected to reduced pressure.
• Frozen water sublimates directly to vapor without passing through the liquid
phase.
• Preserves food structure, color, and nutritional content.
• Widely used for fruits, vegetables, coffee, and pharmaceuticals.
• Produces lightweight, shelf-stable products with extended shelf life.

7. Explain hurdle technology.

Ans. Hurdle Technology:
• Combines multiple preservation factors (hurdles) to prevent spoilage and
microbial growth.
• Factors include pH control, water activity reduction, temperature,
preservatives, and packaging.
• Synergistic effects of hurdles enhance preservation efficacy.
• Used to extend shelf life while minimizing the need for excessive heat or
chemical treatments.
• Maintains sensory and nutritional quality of foods.

8. What are the different mechanisms involved in huddle technology?

Ans. Mechanisms Involved in Hurdle Technology:
• Enzyme Inhibition: Hinders enzymatic activities crucial for spoilage.
• pH Control: Adjusts acidity to inhibit microbial growth.
• Water Activity (aw) Control: Reduces water availability for microorganisms.
• Temperature Control: Slows down or kills microbes through refrigeration or
heating.
• Preservative Addition: Incorporates chemicals to inhibit microbial growth.
• Packaging: Utilizes modified atmospheres or vacuum packaging to alter the
environment for microorganisms.