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Question 1 1/ 1 point Carbonated soft drinks packaged in a smaller volume tend to have a longer shelf-life than those packaged in a larger volume. ' True (®) False Question 2 1/ 1 point Consider the critical spoilage reaction that determines a product shelf-life. When exposed to temperature abuse, food products with a higher activation energy for the spoilage reaction tends to have a shorter shelf-life than those with lower activation energy. (o) True ' False Question 3 1/ 1 point Baby foods packaged in glass jars are usually closed with crown closures. ' True (®) False Question 4 1/ 1 point When selecting a printing ink for a plastic film, the contact angle of the ink on the substrate's surface should be as large as possible to ensure optimal spreading of the ink. ' True (o) False Question 5 1/ 1 point The shiny-looking packaging material commonly used in pillow pack of potato chip is made of laminated aluminum foil. ' True () False Question 6 1/ 1 point Food products with a high unsaturated fatty acid content should be stored in dry environment, at 0% RH, to prevent oxidation. ' True () False Question 7 1/ 1 point Aluminum foil is often used in the inner bag of bag-in-box package for wine to minimize the ingress of oxygen. ' True () False Question 8 1/ 1 point Sugar preserves food products by reducing their moisture content. ' True () False