|Question 8Verbal

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Text
The food industry has long used thermal technologies to preserve food in large batches. Recent advancements in radiofrequency heating were made through research in Mexico on the preservation of wheat flour. Radiofrequency heating is generally considered to be an improvement over more conventional thermal preservation methods: whereas conventional methods transfer energy from the surface of a food to its interior, radiofrequency heating uses precisely controlled radio waves to generate heat within the food itself, thus reducing industrial cooking times.
Based on the text, what is one disadvantage of some conventional thermal preservation methods?
They require more energy than other methods do.
A
Their cooking times are longer than those of other methods.
B
They are only effective in heating foods that are lightweight and small in size.
C
They are especially vulnerable to technological breakdowns.
D