Food preservation
Food preservation is a Science & Technology concept from the MPSC syllabus, tested in 4 past MPSC questions (2013, 2014, 2015). Below are those real questions with their correct answers and explanations, plus the concepts worth being comfortable with first.
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बटाटा चीप्स उत्पादक, चीप्स बॅगेत भरताना त्यासोबत एक वायू भरतात, जेणेकरून चीप्स ऑक्‍सिडाईझ होत नाहीत. खालीलपैकी कोणता वायू यासाठी वापरला जातो ?
Nitrogen gas is flushed into potato chip bags to displace oxygen, preventing the chips from getting rancid through oxidation.
व्यावसायिक शीत गृहात, लोणी किती तापमानावर ठेवले जाते ? Butter is stored at what temperature, in a commercial cold storage ?
In commercial cold storage facilities, butter is stored at sub-zero temperatures around –20°C to prevent rancidity, microbial growth, and spoilage.
फळांच्या व भाज्यांच्या वितंचकीय तांबसीकरणास तपकिरीपणा कारणीभूत मुख्य वितंचक कोणते ? The key enzyme involved in enzymatic browning of fruits and vegetables is
Polyphenol oxidase (PPO) is the key enzyme responsible for the enzymatic browning (turning brown when cut or exposed to air) of fruits and vegetables.
अति लघु रेडिओतरंग भट्टीचे (2.45 GHz फ्रिक्वेन्सी) फायदे काय आहेत ? / What are the advantages of Microwave oven having microwave frequency of 2.45 GHz ?
(a)त्यामध्ये ज्वाला नाहीत / There are no flames
(b)पदार्थातील पौष्टिकता कमी प्रमाणात नष्ट होते / Destruction of nutrients is less
(c)अन्नपदार्थांमध्ये भौतिक बदल घडतो / There is a physical change in foods
(d)निर्जीनीकरण होते / Sterilization effected
Microwave ovens (2.45 GHz) operate without open flames, preserve nutrients better due to rapid heating, and effect sterilization. However, they cause chemical/structural changes rather than mere physical changes, making (c) incorrect.