Top 150+ Solved Principles of Food Preservation MCQ Questions Answer
Q. Which of the following does not happen when a material is annealed?
a. internal stresses get relieved
b. increase in ductility
c. decrease in toughness
d. increase in softness
Q. Which material is present above the upper critical temperature line in an iron carbon phase diagram?
a. martensite
b. pearlite
c. ledeburite
d. austenite
Q. Which of the following is not a type of annealing?
a. spherodizing
b. tempering
c. full annealing
d. stress-relief annealing
Q. 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
Q. 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
Q. 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
Q. Which of the following food items is the lowest in heating up?
a. broths and thin soup with negligible starch in it
b. fruits packed in water/syrup with large pieces
c. evaporated milk
d. chopped vegetables with high starch content packed with free liquid
Q. 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
Q. 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
Q. 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
Q. Which of the following is a synonym for loss factor of food?
a. loss tangent
b. dielectric loss
c. loss tangent & dielectric loss
d. none of the mentioned