FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Adulteration
|
|
|
Food processing
|
|
|
Cryogenic liquids
|
|
|
Food security
|
Detailed explanation-1: -Cryogenic liquids are used for their low temperature properties or to allow larger quantities to be stored or transported. They are extremely cold, with boiling points below-150°C (-238°F). Carbon dioxide and Nitrous oxide, which both have higher boiling points, are sometimes included in this category.
Detailed explanation-2: -Cryogenic liquids have boiling points below minus 130o F (minus 90o C) and are used in research to provide extremely low temperatures for frozen storage and experimentation.
Detailed explanation-3: -Examples of refrigerated liquefied gases (cryogens) include: helium, liquid nitrogen, and liquid argon. Carbon dioxide and nitrous oxide, which have slightly higher boiling points, are also included in this category.
Detailed explanation-4: -Cryogenics begins at temperatures lower than-153 °C (120 K) because it is below this point that the first of the cryogenic fluids begin to liquefy. The bottom limit is of course absolute zero: 0 K or-273 °C-the point at which all particle motion stops.