Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning?

Sterilization by heating and cooling by a tubular heat exchanger

Sterilization of containers and covers with super heated steam

Filling of sterile product into the sterile container, application of sterile covers to filled containers and sealing cans in an atmosphere of either saturated or super heated steam

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

Disadvantage of agitation _____

Improved color and texture of product

Small canning operations in processing relatively unexploited heat sensitive food products

Advantage of agitation _____

Reduces the time of exposure for heat penetration

Successful canning of low acid foods in large containers

Higher temperatures may be used with lesser danger of cooking

Which of the following agitations in processing vacuum packaged vegetables has been reported?

Continuous end-over-end rotation

Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____

Number of positive TDT cans or tubes at a time

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 does the critical point in a canning operation vary with?

Container in which it is packed

Cooling and storage systems used

15 + Mcqs in Principles of Food Preservation by Canning-5 in Food Engineering Page 1 McqOptions

1.	Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning?
A.	Sterilization by heating and cooling by a tubular heat exchanger
B.	Sterilization of containers and covers with super heated steam
C.	Filling of sterile product into the sterile container, application of sterile covers to filled containers and sealing cans in an atmosphere of either saturated or super heated steam
D.	All of the mentioned
Answer» E.

Discussion

2.	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

3.	Disadvantage of agitation _____
A.	Improved retention quality
B.	Improved color and texture of product
C.	Small canning operations in processing relatively unexploited heat sensitive food products
D.	All of the mentioned
Answer» E.

Discussion

4.	Advantage of agitation _____
A.	Reduces the time of exposure for heat penetration
B.	Successful canning of low acid foods in large containers
C.	Higher temperatures may be used with lesser danger of cooking
D.	All of the mentioned
Answer» E.

Discussion

5.	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
Answer» B. False

Discussion

6.	Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation. Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

7.	Which of the following agitations in processing vacuum packaged vegetables has been reported?
A.	Continuous end-over-end rotation
B.	Continuous axial rotation
C.	Intermittent axial rotation
D.	All of the mentioned
Answer» E.

Discussion

8.	A lower z value means that the spores are _____ resistant to a given C value.
A.	More
B.	Less
C.	Neither of the mentioned
D.	Cannot be predicted
Answer» B. Less

Discussion

9.	Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____
A.	Heating time in minutes
B.	Initial number of spores
C.	Number of positive TDT cans or tubes at a time
D.	All of the mentioned
Answer» B. Initial number of spores

Discussion

10.	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

11.	Which of the following test does the seal of food item go through?
A.	Fusion testing
B.	Burst testing
C.	Tensile testing
D.	All of the mentioned
Answer» E.

Discussion

12.	Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations. Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

13.	Which of the following does the critical point in a canning operation vary with?
A.	Product packed
B.	Container in which it is packed
C.	Cooling and storage systems used
D.	All of the mentioned
Answer» E.

Discussion

14.	Statement 1: Raising the temperature of the room by 10 deg 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

15.	Statement 1: Glass packed food might be spoiled by light. Statement 2: When canned foods with vacuum are taking onto flights, they _____
A.	True, contract
B.	True, expand
C.	False, contract
D.	False, expand
Answer» C. False, contract

Discussion

Explore topic-wise MCQs in Food Engineering.

Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning?

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

Disadvantage of agitation _____

Advantage of agitation _____

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.

Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation.Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.

Which of the following agitations in processing vacuum packaged vegetables has been reported?

A lower z value means that the spores are _____ resistant to a given C value.

Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____

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

Which of the following test does the seal of food item go through?

Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations.Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations.

Which of the following does the critical point in a canning operation vary with?

Statement 1: Raising the temperature of the room by 10 deg 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.

Statement 1: Glass packed food might be spoiled by light.Statement 2: When canned foods with vacuum are taking onto flights, they _____

Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation.
Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.

Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations.
Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations.

Statement 1: Raising the temperature of the room by 10 deg 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.

Statement 1: Glass packed food might be spoiled by light.
Statement 2: When canned foods with vacuum are taking onto flights, they _____