The Lucas test was carried out on three different compounds: A, B, and C. Compounds A and B were turbid at ambient temperature, while compound C did not become turbid until it was heated. Which one of the compounds is tertiary in structure?

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#Question id: 36006

#XL - U Food Technology

Which of the following are common effects of chilling, freezing and dehydration on foods?

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#Question id: 36007

#XL - U Food Technology

Which methods are considered mild preservation techniques compared to thermal processing?

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#Question id: 36008

#XL - U Food Technology

In food dehydration, water is removed mainly by:

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#Question id: 36009

#XL - U Food Technology

During dehydration, case hardening is caused by:

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#Question id: 36010

#XL - U Food Technology

Factors influencing the rate of dehydration include:

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#Question id: 36011

#XL - U Food Technology

In spray drying of milk powder, which of the following are correct?