Allied & ICAR Exam Bank • ALLIED_0736 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Refrigeration and Freezing

Subtopic: Refrigeration and Freezing

Question Statement:

The freezing point depression of food products is primarily caused by:

Options:

  • (A) Dissolved soluble solids (sugars, salts, and acids) lowering the chemical potential of liquid water
  • (B) Insoluble cellulose fibers
  • (C) Air trapped in intercellular spaces
  • (D) Food color pigments

Answer Key:

A

Step-by-Step Solution & Explanation

Soluble solutes lower the freezing point of food below $0^\circ\text{C}$ (typically $-0.5^\circ\text{C}$ to $-2.5^\circ\text{C}$ for fresh foods).
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