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TWO TRUTHS ONE LIE QUIZ CONTEST

Ammonia (NH₃) is widely used as a refrigerant in industrial refrigeration.

Increasing the evaporating temperature generally improves refrigeration system efficiency.

Increasing the condensing temperature generally improves the COP of a refrigeration system.

Ammonia has zero Ozone Depletion Potential (ODP).

Ammonia has very low Global Warming Potential (GWP).

Ammonia is completely non-toxic and poses no health risk if leaked.

A screw compressor is commonly used in medium- and large-capacity industrial refrigeration systems.

Liquid ammonia entering a compressor can cause serious mechanical damage.

Subcooling the liquid refrigerant always reduces refrigeration system efficiency.

Maintaining stable temperature is important for preserving product quality.

Higher relative humidity can help reduce moisture loss from many fresh produce products.

Keeping the cold storage as cold as possible always increases product shelf life.

Door openings can increase the refrigeration load of a cold room.

Proper insulation helps reduce heat transfer into the cold storage.

Increasing the temperature difference between the cold room and the surrounding space always makes the system more energy efficient.

Temperature fluctuations during storage can negatively affect product quality.

Air circulation inside a cold room helps maintain more uniform temperatures.

Once a product has been properly chilled, maintaining the cold chain during transportation is no longer critical.

Milk is rapidly cooled after collection to slow the growth of microorganisms.

Maintaining the cold chain is important for preserving milk quality and safety.

Pasteurization eliminates the need for refrigeration of milk throughout its shelf life.

Rapid cooling after harvest can help slow respiration and extend the shelf life of many vegetables.

Different vegetables have different optimum storage temperatures and humidity requirements.

All vegetables should be stored at temperatures close to 0°C for maximum shelf life.

Keeping seafood close to its recommended storage temperature helps maintain quality and safety.

Ice is commonly used to keep fresh seafood chilled during handling and transportation.

Freezing seafood once makes it safe to store indefinitely without any quality loss.

Cold chain infrastructure supports sectors such as dairy, seafood, meat, fruits and vegetables.

Cold chain involves only refrigerated storage and does not include transportation.

Temperature-controlled transportation is an important part of the cold chain.