Which of the following statements about sucrose is true?

The amount of invert sugar should be more than sucrose

Low inversion of sucrose does not result in crystallization

High inversion results in granulation of dextrose in the gel

The amount of invert sugar should be more than sucrose

The interaction of _____ and _____ occurs during conventional dehydration of food.

Amino acids and reducing sugars

The pectin of fruits vary in _____ and _____

Methyl alcohol, methoxyl content

Methoxyl content, jellying powder

Which of the following is the advantage of batch roasters over others?

Blending of different varieties of peanuts require different roasting procedures

Smoother operations and decreased spillage

Which of the following materials is present in majority and minority respectively in sweetened condensed milk?

Milk fat, Milk-solids-not-fat (MSNF)

Milk-solids-not-fat (MSNF), Sugar

Which of the following is a notion about open canned food?

Tin flavor from the cans is sometimes toxic

It is highly poisonous and also tin flavor from the cans is sometimes toxic

Which of the following is not true about leaching of cherries?

It is done to remove sulphur dioxide

Enhances penetration of dye into the flesh

Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

To solidify the juice to form jelly

Uniform distribution and prevent lumping

Statement 1: At _____ and _____of mercury, water is at triple point.Statement 2: For drying of meat, the last few percentage of water is removed by _____

273 k, 14 mm, conventional methods of heating

-273 k, 76 mm, conventional methods of heating

273 k, 14.7 mm, non-conventional methods of heating

273 k, 14 mm, conventional methods of heating

-273 k, 14 mm, non-conventional methods of heating

Which of the following step is NOT included in the commercial canning?

Receiving raw products and preparing product

Filling food into containers and exhausting

Sealing lids, heat process, cool containers and finally store

Statement 1: Chemical reactions _____ during dehydration and storage of dehydrated material.Statement 2: The low cost of dried meat, fish and eggs is because _____

Increase, they aren’t dried properly

Increase, fresh and frozen has a higher quality

Which of the following is NOT a method of controlling biological forces on food supply?

Packaging and chemical additives

Which of the following test should a retort pouch of food item pass through?

Resistance of pouches to high temperatures

Durable pouches with a high shelf life

Which of the following is true about end-over-end rotation?

For large sized cans, placing the can adjacent to the axis of rotation allows minimum rotation

Rate of penetration is slightly influenced by the speed of rotation

For large sized cans, placing the can adjacent to the axis of rotation allows minimum rotation

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

Which of the following is untrue about ptomaine?

Alanine loses carbon dioxide yielding ptomaine ethylamine

Other common ptomaines in decomposed flesh are cadaverine

Foods with these materials are to decomposed to be held in the stomach

Which of the following methods is possible to kill bacteria?

Keeping the time constant from previous calculations and maintaining a certain temperature

Bringing the temperature down to a certain value such that the bacteria die in 10 minutes

Keeping the temperature constant and keeping them at that temperature till the time they die

Which of the following is true about death time curve method to sterilize canned food?

It tells us the time and temperature to sterilize canned food

It tells us about the heat penetration of the container

It tells us about the heat conductivity of the container

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

With every 10 °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 °C) to the present temperature is 1

If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

Because the bacteria get stuck in the oil phase

It is relative with respect to waster and hence better preserver

362 + Mcqs in Principles Food Preservation Fermentation in Food Engineering Page 6 McqOptions

251.	Which of the following statements about sucrose is true?
A.	Low inversion of sucrose does not result in crystallization
B.	High inversion results in granulation of dextrose in the gel
C.	The amount of invert sugar should be more than sucrose
D.	All of the mentioned
Answer» C. The amount of invert sugar should be more than sucrose

Discussion

252.	Which of the following in a jelly/ jam is responsible for the formation of gel?
A.	Pectin
B.	Acid
C.	Water
D.	Sugar
Answer» B. Acid

Discussion

253.	The interaction of _____ and _____ occurs during conventional dehydration of food.
A.	Amino acids and proteins
B.	Amino acids and reducing sugars
C.	Carboxylic acids and alcohols
D.	Alcohols and minerals
Answer» C. Carboxylic acids and alcohols

Discussion

254.	Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures.Statement 2: During the constant drying time, the rate is determined by the rate at which water at the centre of the food diffuses outside.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» B. True, True

Discussion

255.	Statement 1: Enzyme reaction decrease with the decrease in moisture levels.Statement 2: Enzymes get inactivated near the boiling point of water.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

256.	The pectin of fruits vary in _____ and _____
A.	Methyl alcohol, methoxyl content
B.	Methoxyl content, jellying powder
C.	Jellying powder, acid
D.	Acid, methyl alcohol
Answer» C. Jellying powder, acid

Discussion

257.	Which of the following ingredients is added to a jelly?
A.	Pectin
B.	Acid
C.	Sugar
D.	All of the mentioned
Answer» E.

Discussion

258.	This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
A.	Pectin
B.	Protopectin
C.	Methyl alcohol
D.	Pectic acid
Answer» C. Methyl alcohol

Discussion

259.	The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?
A.	Oxygen
B.	Copper ions
C.	Ascorbic acid oxidase enzyme
D.	All of the mentioned
Answer» E.

Discussion

260.	Which of the following is the advantage of batch roasters over others?
A.	Blending of different varieties of peanuts require different roasting procedures
B.	Saving labor
C.	Smoother operations and decreased spillage
D.	All of the mentioned
Answer» B. Saving labor

Discussion

261.	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
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

262.	Which of the following materials is present in majority and minority respectively in sweetened condensed milk?
A.	Milk fat, Milk-solids-not-fat (MSNF)
B.	Milk-solids-not-fat (MSNF), Sugar
C.	Sugar, Moisture
D.	Moisture, Milk fat
Answer» C. Sugar, Moisture

Discussion

263.	HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

264.	Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing.Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

265.	Which of the following is a notion about open canned food?
A.	It is highly poisonous
B.	Tin flavor from the cans is sometimes toxic
C.	It is highly poisonous and also tin flavor from the cans is sometimes toxic
D.	All of the mentioned
Answer» D. All of the mentioned

Discussion

266.	Which of the following is not true about leaching of cherries?
A.	It is done to remove sulphur dioxide
B.	It is done to remove calcium
C.	It removes natural fruit acid
D.	Enhances penetration of dye into the flesh
Answer» C. It removes natural fruit acid

Discussion

267.	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

268.	Statement 1: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin.Statement 2: Ascorbic acid is destroyed by heating at low temperatures for a long time.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

269.	Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?
A.	It gives a better taste
B.	To solidify the juice to form jelly
C.	Uniform distribution and prevent lumping
D.	All of the mentioned
Answer» D. All of the mentioned

Discussion

270.	Statement 1: At _____ and _____of mercury, water is at triple point.Statement 2: For drying of meat, the last few percentage of water is removed by _____
A.	-273 k, 76 mm, conventional methods of heating
B.	273 k, 14.7 mm, non-conventional methods of heating
C.	273 k, 14 mm, conventional methods of heating
D.	-273 k, 14 mm, non-conventional methods of heating
Answer» C. 273 k, 14 mm, conventional methods of heating

Discussion

271.	Which of the following step is NOT included in the commercial canning?
A.	Receiving raw products and preparing product
B.	Filling food into containers and exhausting
C.	Sealing lids, heat process, cool containers and finally store
D.	None of the mentioned
Answer» E.

Discussion

272.	Statement 1: Chemical reactions _____ during dehydration and storage of dehydrated material.Statement 2: The low cost of dried meat, fish and eggs is because _____
A.	Increase, they aren’t dried properly
B.	Decrease, it’s expensive
C.	Increase, fresh and frozen has a higher quality
D.	Decrease, All of the mentioned
Answer» D. Decrease, All of the mentioned

Discussion

273.	Statement 1: The volume of gas at standard pressure increases _____ in volume for every _____ rise in temperature.Statement 2: Each 15 °C raise in temperature, _____ the holding capacity of air.
A.	1/273, 5 °C, doubles
B.	273, 1 °C, halves
C.	1/273, 1 °C, doubles
D.	273, 5 °C, halves
Answer» D. 273, 5 °C, halves

Discussion

274.	Which of the following is NOT a method of controlling biological forces on food supply?
A.	Packaging and chemical additives
B.	Reducing free water content
C.	Increasing osmotic pressure
D.	None of the mentioned
Answer» B. Reducing free water content

Discussion

275.	For the thermal death time curve, C= minutes to destroy the organism at 121 °C. Z= slope of thermal death time curve in °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

276.	Statement 1: Denaturation of proteins is followed by coagulation and then flocculation.Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

277.	Which of the following test should a retort pouch of food item pass through?
A.	Visual examination
B.	Resistance of pouches to high temperatures
C.	Durable pouches with a high shelf life
D.	All of the mentioned
Answer» E.

Discussion

278.	Statement 1: Raising the temperature of the room by 10 °C will halve the storage life of that commodity.Statement 2: Chemical reactions taking place during storage of canned foods will affect colour, texture and nutritive value of foods.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

279.	Which of the following is true about end-over-end rotation?
A.	Rate of penetration is slightly influenced by the speed of rotation
B.	For large sized cans, placing the can adjacent to the axis of rotation allows minimum rotation
C.	All of the mentioned
D.	Neither of the mentioned
Answer» B. For large sized cans, placing the can adjacent to the axis of rotation allows minimum rotation

Discussion

280.	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

281.	Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

282.	Statement 1: High temperatures may affect proteins to a large extent.Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.
A.	True, Fish
B.	True, Fruits
C.	False, Meat
D.	False, Milk
Answer» C. False, Meat

Discussion

283.	Which acid is pectin made from?
A.	Pectic acid
B.	Polygalacturonic acid
C.	Pectic & Polygalacturonic acid
D.	Neither of the mentioned
Answer» C. Pectic & Polygalacturonic acid

Discussion

284.	Which of the following is untrue about ptomaine?
A.	Alanine loses carbon dioxide yielding ptomaine ethylamine
B.	Other common ptomaines in decomposed flesh are cadaverine
C.	Foods with these materials are to decomposed to be held in the stomach
D.	None of the mentioned
Answer» E.

Discussion

285.	Which of the following methods is possible to kill bacteria?
A.	Keeping the time constant from previous calculations and maintaining a certain temperature
B.	Bringing the temperature down to a certain value such that the bacteria die in 10 minutes
C.	Keeping the temperature constant and keeping them at that temperature till the time they die
D.	All of the mentioned
Answer» E.

Discussion

286.	Which of the following is true about death time curve method to sterilize canned food?
A.	It tells us the time and temperature to sterilize canned food
B.	It tells us about the heat penetration of the container
C.	It tells us about the heat conductivity of the container
D.	All of the mentioned
Answer» E.

Discussion

287.	Death of bacterial spores permits computation of death points which is independent of all explanation.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

288.	Decreasing enzyme content is not a cause but rather a consequence of inhibited growth.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

289.	Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance.Statement 2: Freezing weakens spores.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

290.	Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?
A.	Pickle with vinegar
B.	Pickle without vinegar
C.	Pear
D.	Tomato with slight salt
Answer» B. Pickle without vinegar

Discussion

291.	Statement 1: Heat resistance of an organism is designated by the ‘c’ value.Statement 2: The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

292.	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

293.	Which of the following statements with respect to activation energy are true/is true?
A.	With every 10 °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 °C) to the present temperature is 1
D.	All of the mentioned
Answer» E.

Discussion

294.	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

295.	If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?
A.	Because the bacteria get stuck in the oil phase
B.	This statement is incorrect
C.	It is relative with respect to waster and hence better preserver
D.	None of the mentioned
Answer» B. This statement is incorrect

Discussion

296.	When the speed of centrifugation of food is such that it equals the weight of the liquid contents, the head space void passes through approximately the center of the can.
A.	True
B.	False
C.	May be True or False
D.	Can't say
Answer» B. False

Discussion

297.	For the thermal death time curve, C= minutes to destroy the organism at 121 °C. Z=slope of thermal death time curve in °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

298.	Statement 1: Moisture vapor obtained from sublimation needs to be evacuated to keep the system below the critical pressure level.Statement 2: Deterioration of muscle protein occurs in a salt solution above 5%.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

299.	Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated.Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

300.	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

Explore topic-wise MCQs in Food Engineering.

Which of the following statements about sucrose is true?

Which of the following in a jelly/ jam is responsible for the formation of gel?

The interaction of _____ and _____ occurs during conventional dehydration of food.

Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures.Statement 2: During the constant drying time, the rate is determined by the rate at which water at the centre of the food diffuses outside.

Statement 1: Enzyme reaction decrease with the decrease in moisture levels.Statement 2: Enzymes get inactivated near the boiling point of water.

The pectin of fruits vary in _____ and _____

Which of the following ingredients is added to a jelly?

This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.

The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?

Which of the following is the advantage of batch roasters over others?

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.

Which of the following materials is present in majority and minority respectively in sweetened condensed milk?

HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.

Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing.Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

Which of the following is a notion about open canned food?

Which of the following is not true about leaching of cherries?

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: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin.Statement 2: Ascorbic acid is destroyed by heating at low temperatures for a long time.

Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

Statement 1: At _____ and _____of mercury, water is at triple point.Statement 2: For drying of meat, the last few percentage of water is removed by _____

Which of the following step is NOT included in the commercial canning?

Statement 1: Chemical reactions _____ during dehydration and storage of dehydrated material.Statement 2: The low cost of dried meat, fish and eggs is because _____

Statement 1: The volume of gas at standard pressure increases _____ in volume for every _____ rise in temperature.Statement 2: Each 15 °C raise in temperature, _____ the holding capacity of air.

Which of the following is NOT a method of controlling biological forces on food supply?

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

Statement 1: Denaturation of proteins is followed by coagulation and then flocculation.Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light.

Which of the following test should a retort pouch of food item pass through?

Statement 1: Raising the temperature of the room by 10 °C will halve the storage life of that commodity.Statement 2: Chemical reactions taking place during storage of canned foods will affect colour, texture and nutritive value of foods.

Which of the following is true about end-over-end rotation?

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

Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.

Statement 1: High temperatures may affect proteins to a large extent.Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.

Which acid is pectin made from?

Which of the following is untrue about ptomaine?

Which of the following methods is possible to kill bacteria?

Which of the following is true about death time curve method to sterilize canned food?

Death of bacterial spores permits computation of death points which is independent of all explanation.

Decreasing enzyme content is not a cause but rather a consequence of inhibited growth.

Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance.Statement 2: Freezing weakens spores.

Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?

Statement 1: Heat resistance of an organism is designated by the ‘c’ value.Statement 2: The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.

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.

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

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

If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

When the speed of centrifugation of food is such that it equals the weight of the liquid contents, the head space void passes through approximately the center of the can.

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

Statement 1: Moisture vapor obtained from sublimation needs to be evacuated to keep the system below the critical pressure level.Statement 2: Deterioration of muscle protein occurs in a salt solution above 5%.

Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated.Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.

The interaction of _ and _ occurs during conventional dehydration of food.

The pectin of fruits vary in _ and _

Statement 1: At ___ and _of mercury, water is at triple point.Statement 2: For drying of meat, the last few percentage of water is removed by ___

Statement 1: Chemical reactions _ during dehydration and storage of dehydrated material.Statement 2: The low cost of dried meat, fish and eggs is because _

Statement 1: The volume of gas at standard pressure increases ___ in volume for every _ rise in temperature.Statement 2: Each 15 °C raise in temperature, ___ the holding capacity of air.