Discuss the sources and symptoms of common food borne pathogens in reference with salmonella. sp. E. coli and Listeria. sp.. How can these pathogens be controlled in food the food supply chain?
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1.
Describe the principles and methods of food preservation.
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2.
Explain thermophysical properties of foods with examples. A wet food product contain 70% water. After drying, it is found that 80% of original water is removed. Determine (i) mass of water removed per kg of wet food and (ii) composition of dried food.
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5.
Explain the principles and factors of drying process. "Drying involves both heat and mass transfer processes simultaneously"-Justify the statement.
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