Principles Of Food Preservation Set 6

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 6

Q1 | Work required in maintaining a chamber at a certain temperature is dependent on  
  • temperature of outside air
  • surface area of the storage chamber
  • amount and kind of insulation material
  • all of the mentioned
Answer: all of the mentioned
Explaination:
all of the mentioned are factors on which work required in maintaining a chamber at a certain temperature is dependent on.
Q2 | Which of the following is true about packaging food prior to freezing?
  • insulates the food
  • controls dehydration
  • insulates the food & controls dehydration
  • neither of the mentioned
Answer: insulates the food & controls dehydration
Explaination:
both of the mentioned are true about packaging food prior to freezing.
Q3 | Which of the following is a result of freezer burn?
  • irreversibly changes color, texture, flavor and nutritive values of frozen foods
  • roast beef turns light brown
  • dehydration of food items takes place
  • all of the mentioned
Answer: all of the mentioned
Explaination:
all of the mentioned are results of freezer burn.
Q4 | Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
  • true
  • false
Answer: true
Explaination:
fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
Q5 | Pork has a higher shelf life than beef.
  • true
  • false
Answer: false
Explaination:
beef has a higher shelf life than pork. beef can stay for two years without becoming rancid whereas pork cannot stay after six months of storage.
Q6 | Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?
  • minerals
  • vitamins
  • fats
  • proteins
Answer: vitamins
Explaination:
vitamin loses are there in all stages of the food industry.
Q7 | Enzyme activity is more in super cooled water than in crystallized water at the same temperature.
  • true
  • false
Answer: true
Explaination:
enzyme activity is more in
Q8 | Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.
  • true
  • false
Answer: true
Explaination:
there is no change in the freezing curve of lamb but there is a notable change in the freezing curve of beef.
Q9 | We divide the temperature/enthalpy diagram into a number of zones such that the curves of both the condensing stream and the coolant can be regarded as being reasonably linear.
  • true
  • false
Answer: true
Explaination:
in the thermal design of condenser it is impossible to assign a single demanding temperature difference and an
Q10 | Which process in the refrigeration diagram is represented as the heat rejection process?
  • 3-4-5-6
  • 2-3’-3-4
  • 3’-3-4-5
  • 3’-3-4
Answer: 2-3’-3-4
Explaination:
the process 2-3’-3-4 is the cumulative heat rejection process with
Q11 | The process 2-3’ is known as the
  • evaporation
  • de-superheating process
  • condensation
  • superheating process
Answer: de-superheating process
Explaination:
the process 2-3’-3-4 is the cumulative heat rejection process of a condenser with
Q12 | Which one of the following pathway represents the condensation process of the refrigerant in a refrigeration cycle?
  • 2-3’
  • 3-4
  • 3′-3
  • 1-2
Answer: 3′-3
Explaination:
the process 2-3’-3-4 is the cumulative heat rejection process of a condenser with
Q13 | Which of the following is valid when it comes to the future of antibiotics in food?
  • should have no harmful effect on man when taken by mouth and preferably should be metabolizable
  • the economy of use, ease of use and reliability of control and detection must exist
  • preferably compatible with other methods of permanent preservation
  • all of the mentioned
Answer: all of the mentioned
Explaination:
all of the mentioned are valid when it comes to the future of antibiotics in food.
Q14 | Which of the following is a naturally occurring antioxidant?
  • hydroquinone
  • ascorbic acid
  • vitamin e
  • all of the mentioned
Answer: all of the mentioned
Explaination:
all of the mentioned are naturally occurring antioxidants.
Q15 | Which of the following is true about synergism?
  • the mechanism of synergism depends on the nature of synergist, the antioxidant and the fat
  • synergists do not have antioxidant properties alone
  • when two or more antioxidants combine, a greater effect than a single antioxidant is produced. this is referred to as synergism
  • all of the mentioned
Answer: all of the mentioned
Explaination:
all of the mentioned is true about synergism.
Q16 | 1%.
  • calcium
  • magnesium
  • sodium
  • all of the mentioned
Answer: calcium
Explaination:
calcium salts are used in many fruit processing operations in concentrations below 0.1%.
Q17 | Which of the following is the use of waxing in plant tissues?
  • reduces shrinkage losses
  • reducing water losses due to evaporation
  • thick leads to anaerobic respiration conditions and thin coat offers little control over moisture losses
  • all of the mentioned
Answer: all of the mentioned
Explaination:
all of the mentioned are uses of waxing in plant tissues.
Q18 | When the coloring is truly artificial, the food statement “food color added” needs to be added.
  • true
  • false
Answer: false
Explaination:
when the coloring is truly artificial, the food statement “food color added” is insufficient as the consumer may assume that the color has been derived from the food itself. the statement required is “artificial coloring”.
Q19 | What cannot be a size of membrane?
  • nano porous
  • macroporous
  • microporous
  • non-porous
Answer: nano porous
Explaination:
a membrane cannot be nano porus.
Q20 | If the pressure drop(ΔP) is 1000 units, the flux(J) is 50 units,what is the hydraulic membrane permeability?
  • 0.02
  • 0.04
  • 0.05
  • 0.06
Answer: 0.05
Explaination:
since l= j/Δp, l= 0.05 .
Q21 | If the pressure drop(ΔP) is 1000 units, the flux(J) is 60 units,what is the hydraulic membrane permeability?
  • 0.02
  • 0.04
  • 0.05
  • 0.06
Answer: 0.06
Explaination:
since l= j/Δp, l= 0.06 .
Q22 | If the pressure drop(ΔP) is 1000 units, the flux(J) is 40 units,what is the hydraulic membrane permeability?
  • 0.02
  • 0.04
  • 0.05
  • 0.06
Answer: 0.04
Explaination:
since l= j/Δp, l= 0.04 .
Q23 | If the pressure drop(ΔP) is 500 units, the flux(J) is 50 units,what is the hydraulic membrane permeability?
  • 0.01
  • 0.04
  • 0.05
  • 0.06
Answer: 0.01
Explaination:
since l= j/Δp, l= 0.01 .
Q24 | If the pressure drop(ΔP) is 200 units, the flux(J) is 100 units,what is the hydraulic membrane permeability?
  • 0.02
  • 0.04
  • 0.5
  • 0.6
Answer: 0.5
Explaination:
since l= j/Δp, l= 0.5 .
Q25 | If the pressure drop(ΔP) is 1000 units, the flux(J) is 200 units,what is the hydraulic membrane permeability?
  • 0.2
  • 0.4
  • 0.5
  • 0.06
Answer: 0.2
Explaination:
since l= j/Δp, l= 0.2 .
Previous Next