Which of the following parameter is important to know and to plot the heating and cooling curves?

Initial temperature (IT) and retort temperature(RT)

Which of the following comes under the categories of food – broken curve heating food?

Fruits packed without water/syrup

Syrup packed with sweet potatoes

Which of the following statements with respect to activation energy are true/is true?

With every 10 deg C increase in temperature, the velocity of the substrate-enzyme reaction doubles

With the increase in temperature, the enzyme itself gets destroyed as it is proteinous and the rate decreases

The optimal temperature for the carrying of the substrate-enzyme reaction is when the coefficient of the ratio at increased temperature ( by 10 deg C) to the present temperature is 1

11 + Mcqs in Principles Food Preservation By Canning 3 in Food Engineering Page 1 McqOptions

1.	Statement 1: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively.Statement 2: The time when heating started is called the zero time.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» B. True, True

Discussion

2.	The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____
A.	Slope of cooling curve, fc
B.	Slope of heating curve, fh
C.	Zero time
D.	Come-up-time
Answer» E.

Discussion

3.	Which of the following parameter is important to know and to plot the heating and cooling curves?
A.	fh
B.	fc
C.	Initial temperature (IT) and retort temperature(RT)
D.	All of the mentioned
Answer» E.

Discussion

4.	Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis.Statement 2: The cold point of a food item getting heated up by conduction has its cold point at the bottom of the container on the vertical axis.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» D. False, True

Discussion

5.	Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid.Statement 2: The zone of slowest heating in a container is called cold point of a container.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

6.	Which of the following comes under the categories of food – broken curve heating food?
A.	Evaporated milk
B.	Fruits packed without water/syrup
C.	Syrup packed with sweet potatoes
D.	All of the mentioned
Answer» D. All of the mentioned

Discussion

7.	Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.Statement 2: Canned food items which heat up by convection heat up faster than those by conduction.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

8.	Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed.Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

9.	Statement 1: With the increase in temperature, the enzyme gets deactivated.Statement 2: With the increase in temperature, the enzyme gets reactivated.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

10.	Which of the following statements with respect to activation energy are true/is true?
A.	With every 10 deg C increase in temperature, the velocity of the substrate-enzyme reaction doubles
B.	With the increase in temperature, the enzyme itself gets destroyed as it is proteinous and the rate decreases
C.	The optimal temperature for the carrying of the substrate-enzyme reaction is when the coefficient of the ratio at increased temperature ( by 10 deg C) to the present temperature is 1
D.	All of the mentioned
Answer» E.

Discussion

11.	Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases.Statement 2: Sugar helps in the preservation of food whereas salt does not.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» B. True, True

Discussion

Explore topic-wise MCQs in Food Engineering.

Statement 1: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively.Statement 2: The time when heating started is called the zero time.

The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as _____

Which of the following parameter is important to know and to plot the heating and cooling curves?

Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis.Statement 2: The cold point of a food item getting heated up by conduction has its cold point at the bottom of the container on the vertical axis.

Which of the following comes under the categories of food – broken curve heating food?

Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.Statement 2: Canned food items which heat up by convection heat up faster than those by conduction.

Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed.Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.

Statement 1: With the increase in temperature, the enzyme gets deactivated.Statement 2: With the increase in temperature, the enzyme gets reactivated.

Which of the following statements with respect to activation energy are true/is true?

Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases.Statement 2: Sugar helps in the preservation of food whereas salt does not.