Statement 1: Which of the following methods is used to determine process times for products?Statement 2: Which of the conditions is the above method used in?

Slowest heating-fastest cooling composite data from heat penetration studies will be excess under sanitary conditions

Inoculated pack studies, will be inadequate under poor processing conditions

Statistical evaluation, will be inadequate under poor processing conditions

All of the mentioned, all of the mentioned

Which of the following factor does safe processing schedule depend upon?

Heat resistance of spoilage bacteria

Heat penetration characteristics of food in containers

Heat resistance of spoilage bacteria & Heat penetration characteristics of food in containers

Which of the following is required for calculation of process time by Ball’s method?

C and z value of thermal death time curve

Number of degrees which exist between the retort temperature and the maximum temperature

By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?

The center point on the x-axis with respect to beginning and end of curve and then extends to the curve

14 + Mcqs in Principles Food Preservation By Canning 4 in Food Engineering Page 1 McqOptions

1.	Statement 1: Corrosion of cans is more complicated than that of tin and iron alone. Depending on whether the tin forms a complex or not, it acts as the anode or cathode.Statement 2: In the corrosion process, if hydrogen is not evolved, it exerts a back pressure and opposes further oxidation of iron.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

2.	Statement 1: The swelling of cans takes place due to the release of hydrogen gas.Statement 2: The swelling of cans takes place due to the release of carbon dioxide gas due to molasses and malt extracts.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

3.	Statement 1: In low and medium acid foods, spore forming organisms are observed.Statement 2: In acidic products, the organisms must be yeasts, molds etc.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

4.	Statement 1: Which of the following methods is used to determine process times for products?Statement 2: Which of the conditions is the above method used in?
A.	Slowest heating-fastest cooling composite data from heat penetration studies will be excess under sanitary conditions
B.	Inoculated pack studies, will be inadequate under poor processing conditions
C.	Statistical evaluation, will be inadequate under poor processing conditions
D.	All of the mentioned, all of the mentioned
Answer» E.

Discussion

5.	For heat penetration considerations for safe processing schedule, the slowest cooling and the fastest heating curves are used to calculate lethal effect of the process.
A.	True
B.	False
Answer» C.

Discussion

6.	Which of the following factor does safe processing schedule depend upon?
A.	Heat resistance of spoilage bacteria
B.	Heat penetration characteristics of food in containers
C.	Heat resistance of spoilage bacteria & Heat penetration characteristics of food in containers
D.	Neither of the mentioned
Answer» D. Neither of the mentioned

Discussion

7.	When a CUT is 10 minutes and the calculated process was 60 minutes at 116 deg C, then the corrected process time is _____
A.	60 minutes
B.	55 minutes
C.	55.8 minutes
D.	54.2 minutes
Answer» D. 54.2 minutes

Discussion

8.	Which of the following is required for calculation of process time by Ball’s method?
A.	C and z value of thermal death time curve
B.	Cold point of the container
C.	Number of degrees which exist between the retort temperature and the maximum temperature
D.	All of the mentioned
Answer» E.

Discussion

9.	With respect to thermal death time curve, D value is the unit defined as the combination of time and temperature to bring about a 90% reduction in spoilage organisms.
A.	True
B.	False
Answer» B. False

Discussion

10.	Statement 1: In thermal death time curve, after plotting C/t values from it, C value should be equal to Co value.Statement 2: When Co value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

11.	By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?
A.	Area under the curve
B.	The center point on the x-axis with respect to beginning and end of curve and then extends to the curve
C.	The center point on the x-axis with respect to beginning and end of curve and then extends to the curve
D.	None of the mentioned
Answer» B. The center point on the x-axis with respect to beginning and end of curve and then extends to the curve

Discussion

12.	For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z=slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Which of the following is read from the graphs?
A.	C
B.	z
C.	t/C
D.	C/t
Answer» D. C/t

Discussion

13.	For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z= slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Then, which of the following represents the lethal rate at T?
A.	C
B.	T
C.	t/C
D.	C/t
Answer» E.

Discussion

14.	The rate of destruction of an organism per minute at any given temperature in a process is the reciprocal of the time in minutes.
A.	True
B.	False
Answer» B. False

Discussion

Explore topic-wise MCQs in Food Engineering.

Statement 1: The swelling of cans takes place due to the release of hydrogen gas.Statement 2: The swelling of cans takes place due to the release of carbon dioxide gas due to molasses and malt extracts.

Statement 1: In low and medium acid foods, spore forming organisms are observed.Statement 2: In acidic products, the organisms must be yeasts, molds etc.

Statement 1: Which of the following methods is used to determine process times for products?Statement 2: Which of the conditions is the above method used in?

For heat penetration considerations for safe processing schedule, the slowest cooling and the fastest heating curves are used to calculate lethal effect of the process.

Which of the following factor does safe processing schedule depend upon?

When a CUT is 10 minutes and the calculated process was 60 minutes at 116 deg C, then the corrected process time is _____

Which of the following is required for calculation of process time by Ball’s method?

With respect to thermal death time curve, D value is the unit defined as the combination of time and temperature to bring about a 90% reduction in spoilage organisms.

Statement 1: In thermal death time curve, after plotting C/t values from it, C value should be equal to Co value.Statement 2: When Co value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained.

By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?

For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z=slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Which of the following is read from the graphs?

For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z= slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Then, which of the following represents the lethal rate at T?

The rate of destruction of an organism per minute at any given temperature in a process is the reciprocal of the time in minutes.