MCQOPTIONS
Saved Bookmarks
MCQOPTIONS
This section includes 26 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 2. |
Statement 1: In Pulsed Electric field, food is kept between two electrodes and electricity is passed to deactivate microbes.Statement 2: Pulsed Electric field increases shelf life. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 3. |
Which of the following methods refers to deactivation of microbes in food using electricity? |
| A. | Power Ultrasound |
| B. | Pulsed Electric field |
| C. | Hurdle technology |
| D. | All of the mentioned |
| Answer» C. Hurdle technology | |
| 4. |
Which of the following holds true for Pulsed Electric field? |
| A. | It has been successful in pasteurizing milk, yogurt, soup etc |
| B. | If there are no air bubbles present or the if food has low electrical conductivity, PEF is non-applicable |
| C. | It’s a continuous process. It cannot be applied for non-pump able solid food products |
| D. | All of the mentioned |
| Answer» E. | |
| 5. |
Statement 1: Advanced Oxidation Processes convert non-biodegradable organic materials into biodegradable organic forms.Statement 2: Advanced Oxidation Processes are non-environmental friendly. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |
| 6. |
Statement 1: Pulsed Electric field needs to followed by refrigeration storing to increase shelf life and prevent spoilage.Statement 2: Structural changes at cell membrane and inactivation of enzymes, is how high hydrostatic pressure works for the food industry. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 7. |
Statement 1: When several factors for food processing and preservation are applied to one food product, it is called Hurdle technology.Statement 2: Hurdle technology has arisen due to demand of costumers for healthier and more nutritious food items. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 8. |
Which of the following combination of processing and preservation techniques works best for smoked products? |
| A. | Salt and acidification |
| B. | Heat and solid content |
| C. | Heat, salt, acidification/minimal moisture content |
| D. | Heat, salt, dipping in brine/ minimal moisture content |
| Answer» E. | |
| 9. |
Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 10. |
Which of the following is true about Sound Ultrasound? |
| A. | Generates mechanical energy to enhance chemical action on surfaces |
| B. | Scrubbing action loosens the dirt particles and cleans the food particle |
| C. | Generates mechanical energy to enhance chemical action on surfaces & Scrubbing action loosens the dirt particles and cleans the food particle |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 11. |
Light pulses and low does gamma irradiation are effective techniques for inactivation of bacteria and fungi in the food processing industry. |
| A. | True |
| B. | False |
| C. | May be True or False |
| D. | Can't say |
| Answer» B. False | |
| 12. |
Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide.Statement 2: Chlorine Dioxide has been successfully used as a disinfectant in the food processing industry. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» D. False, True | |
| 13. |
Statement 1: Hurdle technology is a ‘multi-target preservation’.Statement 2: The main target of food preservation is to help the harmful microorganisms to achieve homeostasis. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |
| 14. |
XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______ |
| A. | Minimal Optimization |
| B. | None of the mentioned |
| C. | Minimal Processing |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 15. |
Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry.Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 16. |
LIGHT_PULSES_AND_LOW_DOES_GAMMA_IRRADIATION_ARE_EFFECTIVE_TECHNIQUES_FOR_INACTIVATION_OF_BACTERIA_AND_FUNGI_IN_THE_FOOD_PROCESSING_INDUSTRY.?$ |
| A. | True |
| B. | False |
| Answer» B. False | |
| 17. |
Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide.$ |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» D. | |
| 18. |
Statement 1: Advanced Oxidation Processes convert non-biodegradable organic materials into biodegradable organic forms? |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» B. True, False | |
| 19. |
Since excess UV-C causes DNA damage, which of the following methods can be used to apply this technique itself in spite of this drawback? |
| A. | Reduce the exposure time to this process by combining two or more methods |
| B. | There is no solution |
| C. | All of the mentioned |
| D. | None of the mentioned |
| Answer» B. There is no solution | |
| 20. |
XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does? |
| A. | Induces the synthesis of certain health promoting compounds |
| B. | Resistance against pathogens |
| C. | DNA damage |
| D. | All of the mentioned |
| Answer» E. | |
| 21. |
Certain traditional thermal processing techniques affect the nutritional properties of food. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 22. |
XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______$ |
| A. | Minimal Optimization |
| B. | None of the mentioned |
| C. | Minimal Processing |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 23. |
Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 24. |
Which of the following is a performance parameter for the food industry? |
| A. | Hygiene |
| B. | Labour Used |
| C. | Hygiene & Labour Used |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |
| 25. |
Which of the following is a disadvantage of food processing? |
| A. | Canning of food leads to loss of Vitamin C |
| B. | Processed food adds empty calories to food constituting junk |
| C. | Some chemicals make the human and animal cells grow rapidly which is unhealthy |
| D. | All of the mentioned |
| Answer» E. | |
| 26. |
Which of the following is an advantage of food processing? |
| A. | Availability of seasonal food throughout the year |
| B. | Removal of toxins and preserving food for longer |
| C. | Adds extra nutrients to some food items |
| D. | All of the mentioned |
| Answer» E. | |