Principles Of Food Preservation Set 3

Mechanical Engineering

Practice Mode Previous Next
On This Page

This set of Principles of Food Preservation Multiple Choice Questions & Answers (MCQs) focuses on Principles Of Food Preservation Set 3

Q1 | Holding time for pasteurization is more in continuous than that in batch pasteurization.
  • true
  • false
Answer: false
Explaination:
holding time for pasteurization is more in batch than that in continuous pasteurization. this is because htst- high temperature short time is used in continuous whereas in batch operations, the exposure time is almost half an hour.
Q2 | Which of the following change takes place during the ageing process in the making of ice creams?
  • decrease in viscosity
  • proteins change slightly
  • fats turn into liquids
  • all of the mentioned
Answer: proteins change slightly
Explaination:
during the aging process of ice cream making, the viscosity increases, proteins change slightly and fats turn into solids.
Q3 | Without which of the given steps, would ice cream be an inedible hard frozen mass?
  • freezing
  • whipping with air
  • hardening of ice cream
  • all of the mentioned
Answer: whipping with air
Explaination:
whipping the ice-cream after a portion of it has been frozen is a very important step otherwise the ice cream would just be a hard frozen inedible mass like ice.
Q4 | Which of the following risk is associated with a frozen material tagged ‘00+’?
  • contains a sensitive element that might be damaged with poor care
  • is prone to harmful bacteria if not maintained at the instructed conditions
  • chances of spoiling to take place by the mishandling of consumers
  • all of the mentioned
Answer: chances of spoiling to take place by the mishandling of consumers
Explaination:
‘00+’ means that there are chances of spoiling to take place by the handling of consumers. the fact that the first two symbols are a 0, the risks of it containing a sensitive element that might be damaged with poor care and that it is prone to harmful bacteria if not maintained at the instructed conditions are negligible.
Q5 | Frozen prepared chicken dinner comes under which of the following categories of processes?
  • single component, single-product process
  • multi component blended products
  • multi component products with add-ons
  • multi component, multi process assembly operations
Answer: multi component, multi process assembly operations
Explaination:
frozen prepared chicken dinner comes under multi component, multi process assembly operations.
Q6 | Categories of food that is represented by category I is  
  • a special category of non-sterile food items for infants
  • +++foods
  • 000 foods
  • all of the mentioned
Answer: a special category of non-sterile food items for infants
Explaination:
categories of food that is represented by category i is a special category of non-sterile food items for infants.
Q7 | Which of the following indicators has a graduated scale?
  • defrost
  • time-temperature integrators
  • time-temperature integrators/indicators
  • all of the mentioned
Answer: time-temperature integrators/indicators
Explaination:
time-temperature integrators/indicators have a graduated scale. they start to react as soon as the activated temperature is reached. defrost indicators are set to a temperature when the frozen food gets spoiled/starts de freezing. time-temperature integrators react as soon as they’re activated
Q8 | Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B- 12 in the body if eaten raw due to the presence of an enzyme called thiaminase.
  • true, false
  • true, true
  • false, false
  • false, true
Answer: true, true
Explaination:
the stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. certain sea-foods such as shrimps and lobsters can
Q9 | Bacteria and yeast can  
  • grow with or without air
  • need humid/warm conditions to grow
  • need more moisture than molds
  • all the mentioned statements can be used to fill the blanks
Answer: all the mentioned statements can be used to fill the blanks
Explaination:
bacteria and yeast can grow with or without air. they need humid/warm conditions to grow. they need more moisture than molds.
Q10 | Dry storage means at a temperature about
  • 20, 50%
  • 100, 50%
  • 20, 50-100%
  • 100, 50-100%
Answer: 20, 50%
Explaination:
dry storage means at a temperature about 20 and humidity below 50%.
Q11 | Shelf life is the period between processing to retail purchase to consuming of the food product.
  • true
  • false
Answer: true
Explaination:
shelf life is the period between processing to retail purchase to consuming of the food product.
Q12 | Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.
  • true
  • false
Answer: true
Explaination:
animal muscles have water as the majority of the content but the aim of
Q13 | Filling of sterile containers with commercially sterile product is known as
  • passive packaging
  • active packaging
  • intelligent packaging
  • aseptic packaging
Answer: aseptic packaging
Explaination:
filling of sterile containers
Q14 | Which of the following steps is not included in aseptic packaging?
  • sterilizing product before filling
  • hermetic sealing
  • aseptic filling
  • sterilizing product after filling
Answer: sterilizing product after filling
Explaination:
sterilizing product after filling is not included in aseptic filling. aseptic packaging contains the following steps –
Q15 | LTLT is used in Aseptic Packaging.
  • true
  • false
Answer: false
Explaination:
the given statement is false. ltlt stands for low temperature long time sterilization. ltlt process includes heating the product at low temperature for a longer time (ltlt – 63.15°c, 30 minute). this long time process makes it very slow. therefore it is not used in aseptic packaging.
Q16 | UHT is used in Aseptic Packaging.
  • true
  • false
Answer: true
Explaination:
the given statement is true. uht stands for ultra high temperature.
Q17 | HTST is used in Aseptic Packaging.
  • true
  • false
Answer: true
Explaination:
the given statement is true. htst stands for high temperature short time. htst process includes heating the product at high temperature for a short time (htst – 72° c, 15 minutes).
Q18 | Sterilization using irradiation is done by
  • non-ionizing radiation
  • ionizing radiation
  • chemical treatment
  • thermal treatment
Answer: non-ionizing radiation
Explaination:
sterilization using irradiation is done by ionizing radiation. irradiation is done by one of the following – ionizing radiation, pulsed light or uv-c radiation.
Q19 | Which of the following is used for ionizing radiation?
  • infrared radiation
  • microwave radiation
  • radiowave radiation
  • gamma radiation
Answer: gamma radiation
Explaination:
gamma radiation is used for ionizing radiation. it can also be done by x rays, electron beams, or higher energy rays,
Q20 | Which of the following is a chemical used in aseptic packaging?
  • chlorine peroxide
  • lithium oxide
  • hydrogen peroxide
  • hydrogen sulfide
Answer: hydrogen peroxide
Explaination:
hydrogen peroxide is a
Q21 | Canning is also known as aseptic packaging.
  • true
  • false
Answer: false
Explaination:
the given statement is false. canning is a conventional food processing method. in canning, the process starts with treating food (by brining or syruping) to inactivate the enzymes. this is followed by filling in cans and sealing.
Q22 | Which of the following is used for checking integrity of aseptic packaging material?
  • sterility test
  • drop test
  • bursting test
  • grammage test
Answer: sterility test
Explaination:
sterility test is used for integrity check for aseptic packaging material. other integrity check tests are-
Q23 | Which of the following is an application of cold working?
  • extrusion
  • forging
  • hot rolling
  • deep drawing
Answer: deep drawing
Explaination:
in all the other option the metal is heated over the recrystallization and hence they are hot worked.
Q24 | What does the term soaking signify?
  • heating to a required temperature
  • holding at a constant temperature
  • cooling the material
  • heating for a long time
Answer: holding at a constant temperature
Explaination:
soaking is a term used in annealing in which the material is hold at a constant temperature after heating to a required temperature.
Q25 | Which of the following will not happen when metal is cooled fast in annealing?
  • warping of material
  • cracking of material
  • formation of thermo elastic stresses
  • strength increase
Answer: strength increase
Explaination:
a material in annealing is cooled slowly to avoid warping of the material, cracking of the material due to the formation of thermal gradients and thermo elastic stresses inside the body.
Previous Next