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# Heated Canned Foods

1.

Which of the following parameter is important to know and to plot the heating and cooling curves?

All of the mentioned parameters are important to know and to plot the heating and cooling curves.

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2.

For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.

For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box.

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3.

Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis.
Statement 2: The cold point of a food item getting heated up by conduction has its cold point at the bottom of the container on the vertical axis.

The cold point of a food item getting heated up by convection has its cold point at the bottom of the container on the vertical axis. The cold point of a food item getting heated up by convection has its cold point at the center of the container on the vertical axis.

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4.

Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid.
Statement 2: The zone of slowest heating in a container is called cold point of a container.

In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. All points inside a container do not heat up at steady rates. The zone of slowest heating in a container is called a cold point of a container.

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5.

Which of the following comes under the categories of food – broken curve heating food?