Principles Of Food Preservation Set 5

Mechanical Engineering

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This set of Principles of Food Preservation Multiple Choice Questions & Answers (MCQs) focuses on Principles Of Food Preservation Set 5

Q1 | As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.
  • true
  • false
Answer: true
Explaination:
as the moisture content of a food decreases, a restraint is observed on the
Q2 | 85 for food items is considered to be very dry for substances.
  • true, false
  • true, true
  • false, false
  • false, true
Answer: true, true
Explaination:
when there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity. even a water activity as
Q3 | Which of the following is true when a solute is added to water?
  • concentration of water is increased
  • interaction with solute may break or increase the water structures
  • none of the mentioned
  • neither of the mentioned
Answer: interaction with solute may break or increase the water structures
Explaination:
when a solute is added to water, concentration of water is reduced and interaction with solute may break or increase the water structures.
Q4 | If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.
  • true
  • false
Answer: true
Explaination:
if a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.
Q5 | Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.
  • true
  • false
Answer: true
Explaination:
semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.
Q6 | Select the incorrect statement from the following option.
  • osmosis is the phenomenon by virtue of which flow of solvent takes placefrom low concentration to high concentration through a semi-permeable membrane
  • the flow continues till the concentration is equal on both the sides
  • the driving force of osmosis is osmotic pressure
  • osmosis is used for the treatment of waste water
Answer: osmosis is used for the treatment of waste water
Explaination:
reverse osmosis is used for the treatment of waste water. all the other options are correct. osmosis is the phenomenon by virtue of which flow of solvent takes placefrom low concentration to high concentration through a semi-permeable membrane.
Q7 | The process of reverse osmosis is also known as  
  • hyper-filtration
  • double-filtration
  • double-osmosis
  • hyper-osmosis
Answer: hyper-filtration
Explaination:
the process of reverse osmosis is also known as super- or hyper-filtration. it is a process by which a solvent passes through a porous membrane in the direction opposite to that for natural osmosis when subjected to a hydrostatic pressure greater than the osmotic pressure.
Q8 | Which of the following is not an application of reverse osmosis?
  • desalination
  • reclamation of minerals
  • for dialysis in hospitals
  • for industrial use
Answer: for industrial use
Explaination:
reverse osmosis is not used for industrial purpose. all the other options are
Q9 | Select the incorrect statement about reverse osmosis from the following option.
  • it is simple and reliable process
  • it is relatively energy efficient
  • it operates at a comparatively high temperature
  • the life of an spm is about 2 years and it can be easily replaced within a few minutes
Answer: it operates at a comparatively high temperature
Explaination:
reverse osmosis operates at a comparatively low temperature. all the other options are correct. it is simple and reliable process, relatively energy efficient. the life of an spm is about 2 years and it can be easily replaced within a few minutes.
Q10 | The pH for the potable water should be in the range of  
  • 5-6
  • 7-8.5
  • 9-10
  • 12-13
Answer: 7-8.5
Explaination:
the ph for the potable water should be in the range of 7-8.5. it should not be acidic and also should not have a high value of basicity. hence, it’s value should be in the neutral range.
Q11 | The total hardness of the potable water should be less than  
  • 500 ppm
  • 700 ppm
  • 900 ppm
  • 1000 ppm
Answer: 500 ppm
Explaination:
the total hardness of the potable water should be less than 500 ppm. water having hardness more than 500 ppm is not safe for consumption.
Q12 | Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?
  • cost
  • time of drying
  • quality of drying
  • none of the mentioned
Answer: cost
Explaination:
dehydration under optimal conditions is more expensive than sun drying.
Q13 | Which of the following is NOT a method of controlling biological forces on food supply?
  • packaging and chemical additives
  • reducing free water content
  • increasing osmotic pressure
  • none of the mentioned
Answer: packaging and chemical additives
Explaination:
packaging and chemical additives is a method of controlling chemical forces.
Q14 | Which of the following is an advantage/use of dried food items?
  • lesser cost and minimum labor required
  • limited processing equipment and minimum food storage requirements
  • reduction in distribution costs
  • all of the mentioned
Answer: all of the mentioned
Explaination:
the entire mentioned are advantages/uses of dried food items.
Q15 | Moisture content of a substance which exerts as equilibrium vapour pressure less than of the pure liquid at the same temperature is referred to as  
  • bound moisture
  • unbound moisture
  • moisture
  • total moisture
Answer: bound moisture
Explaination:
the bound moisture is the
Q16 | Moisture content of the solid which exerts an equilibrium vapour pressure equal to that of pure liquid at the given temperature is the
  • bound moisture
  • unbound moisture
  • moisture
  • total moisture
Answer: unbound moisture
Explaination:
the unbound moisture is the moisture that evaporates and is lost during the constant rate period as given in the following
Q17 | Dryers heated by dielectric, radiant or microwave energy are  
  • adiabatic
  • non-adiabatic
  • isobaric
  • isothermal
Answer: non-adiabatic
Explaination:
the microwave energy supplied is non-adiabatic in nature, i.e. the heat energy is not lost to the surroundings. it
Q18 | Which one of the following is best suited for heat sensitive feed?
  • freeze-drying
  • flash drying
  • furnace drying
  • ice drying
Answer: freeze-drying
Explaination:
freeze drying is a dehydration process operated at very low temperature and pressure, on a feed which gets frozen after which the water is removed as ice by sublimation. as we go by the definition, there is literally no use of high temperatures for
Q19 | Which one of the following batch-type dryer is the most versatile one, which can handle fouling to sensitive fluids?
  • drum dryer
  • pan – dryer
  • agitated dryer
  • furnace dryer
Answer: agitated dryer
Explaination:
agitated dryer is the most versatile dryer as it has the ability to handle large feed, fouling/scaling feeds, crystallising feed and many others by its advanced methods of blades.
Q20 | What is the name of the following dryer?
  • drum dryer
  • pan – dryer
  • agitated vacuum dryer
  • furnace dryer
Answer: drum dryer
Explaination:
a drum dryer as given in the diagram above, a mixture of feed having quality solid suspension which is to be dried, is fed to it from the top the rotating drums which there after forms a thin layer on the surface of the rotating drum, which then falls as a powdered product at the bottom.
Q21 | Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing. Statement 2: Super cooling is a property of food products.
  • true, false
  • true, true
  • false, false
  • false, true
Answer: true, true
Explaination:
freezing with nitrogen or carbon dioxide gas is rapid freezing. super cooling is a property of food products.
Q22 | When the crystallization process takes place for a long time, the size of the crystals is  
  • small
  • large
  • no crystals formed
  • none of the mentioned
Answer: large
Explaination:
when the crystallization process takes place for a long time, the size of the crystals is large.
Q23 | Ice crystals in frozen meat should be formed by rapid crystallization.
  • true
  • false
Answer: true
Explaination:
ice crystals in frozen meat should be formed by rapid crystallization because rapidly formed ice crystals, when thawed, are absorbed by the meat. large ice crystals which are formed due to prolonged crystallization damage the tissue of the meat and when they melt, the structure of the meat is not restored.
Q24 | Statement 1: When sugar is added to water, water does not or negligibly expands. Statement 2: Jams do not expand on solidifying.
  • true, false
  • true, true
  • false, false
  • false, true
Answer: true, true
Explaination:
when sugar is added to water, water does not or negligibly expands. jams do not expand on solidifying.
Q25 | Heat loss in the storage chamber of foods is in which of the following forms?
  • heat loss from the walls of the chamber
  • heat loss due to opening and closing of the frozen food chamber
  • heat loss due to the person in charge of the maintenance
  • all of the mentioned
Answer: all of the mentioned
Explaination:
heat loss in the storage chamber of foods is via all of the mentioned ways.
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