Olete.in – MCQs, Mock Tests & Government Job Prep | Food Engineering Food Engineering MCQs

Which of the following defines a food additive?

1. Substance which is/ may become a part of food
2. A substance or a mixture of substances which is present in food as a result of any aspect of production, processing, storage or packaging
3. A substance, the intended use of which results or may reasonably be expected to result in its becoming a component or otherwise affecting the characteristics of any food with certain exceptions
4. All of the mentioned

✅ Correct Answer: 4

Which of the following terms/ food items are NOT included in the definition of a food additive?

1. Food items that find their way accidentally or unintentionally
2. Pesticides, color additives
3. New animal drugs or any substance used in accordance with a sanction or approval granted prior to effective date of food additives amendment of 1958
4. All of the mentioned

✅ Correct Answer: 4

Which of the following is a use of food additive?

1. Maintenance of nutritional quality of food and providing essential aids in food processing
2. Enhancement of keeping quality or stability with resulting reduction in food losses
3. Making food attractive to the consumer in a manner which does not lead to deception
4. All of the mentioned

✅ Correct Answer: 4

Which of the following undesirable quality pertains to the undesirable use of additives?

1. To disguise the use of faulty processing and handling techniques
2. To deceive consumers and result in a substantial reduction of the nutritive value of the food
3. When the desired effect can be obtained by good manufacturing practices which are economically feasible
4. All of the mentioned

✅ Correct Answer: 4

Which of the following is a function of a chemical additive?

1. Preservation
2. Serve as nutritional supplement
3. Color modifiers
4. All of the mentioned

✅ Correct Answer: 4

Which of the following chemical additive is banned in the United States and in most of the other countries?

1. Brandy
2. Olestra
3. Baking Soda
4. None of the mentioned

✅ Correct Answer: 2

In canning, if the air in the head space is displaced with nitrogen, the gas is considered as a chemical preservative added to the food.

1. True
2. False
3.
4.

✅ Correct Answer: 2

Statement 1: Sodium Sulphite is banned in certain countries like USA because it has preserving effect on animal tissues but with the combination of other agents. Statement 2: Sulphuring dried fruits helps in controlling microbial and insect activity.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 2

Sodium chloride which is the formula of common salt in large quantities is poisonous to man as is carbon dioxide.

1. True
2. False
3.
4.

✅ Correct Answer: 1

Which of the following food additive can be used for mold inhibition/ killing?

1. Propionates
2. Sulphur dioxide
3. Propionates & Sulphur dioxide
4. Neither of the mentioned

✅ Correct Answer: 3

Evaporation, desiccation and dehydration all mean the same thing.

1. True
2. False
3.
4.

✅ Correct Answer: 2

Statement 1: Dried foods from a dehydration unit have better quality than sun dried components. Statement 2: The color of dehydrated food under optimum conditions is superior to that by sun drying.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 1

Statement 1: In cooking quality, sun dried foods are better than dehydrated foods. Statement 2: Sun dried animal flesh and fish can be highly acceptable.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 4

Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?

1. Cost
2. Time of drying
3. Quality of drying
4. None of the mentioned

✅ Correct Answer: 1

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

1. Packaging and chemical additives
2. Reducing free water content
3. Increasing osmotic pressure
4. None of the mentioned

✅ Correct Answer: 1

Which of the following is an advantage/use of dried food items?

1. Lesser cost and minimum labor required
2. Limited processing equipment and minimum food storage requirements
3. Reduction in distribution costs
4. All of the mentioned

✅ Correct Answer: 4

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

1. 1/273, 5 deg C, doubles
2. 273, 1 deg C, halves
3. 1/273, 1 deg C, doubles
4. 273, 5 deg C, halves

✅ Correct Answer: 3

Statement 1: Case hardening is controlled by _____ and _____ Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value.

1. Increases, humidity, temperature
2. Decreases, humidity, concentration
3. Increases, temperature, concentration
4. Decreases, temperature, concentration

✅ Correct Answer: 1

Statement 1: In drying, the vapor pressure of water in the solid is more than outside. Statement 2: For wet bulb, the greater the velocity, the more rapid is the rate of drying.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 2

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.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 1

It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____

1. Freeze dehydration
2. Freeze rehydration
3. Freezing
4. None of the mentioned

✅ Correct Answer: 1

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 _____

1. -273 k, 76 mm, conventional methods of heating
2. 273 k, 14.7 mm, non-conventional methods of heating
3. 273 k, 14 mm, conventional methods of heating
4. -273 k, 14 mm, non-conventional methods of heating

✅ Correct Answer: 2

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%.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 2

With the _____ in temperature and _____ in ice percentage, the percentage of soluble solids _____

1. Increase, decrease, increases
2. Decrease, increase, decreases
3. Increase, decrease, decreases
4. Decrease, increase, increases

✅ Correct Answer: 4

Which of the following is NOT a characteristic of freeze-dehydration?

1. Moisture loss by sublimation from boundary of ever receding ice crystal zone
2. Continuous process
3. Temperatures sufficiently low to prevent thawing used
4. None of the mentioned

✅ Correct Answer: 2

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

1. True
2. False
3.
4.

✅ Correct Answer: 4

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?

1. C
2. T
3. t/C
4. C/t

✅ Correct Answer: 4

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?

1. C
2. z
3. t/C
4. C/t

✅ Correct Answer: 3

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?

1. Area under the curve
2. The center point on the x-axis with respect to beginning and end of curve and then extends to the curve
3. The center point on the x-axis with respect to beginning and end of curve and then extends to the curve
4. None of the mentioned

✅ Correct Answer: 1

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.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 2

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.

1. True
2. False
3.
4.

✅ Correct Answer: 1

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

1. C and z value of thermal death time curve
2. Cold point of the container
3. Number of degrees which exist between the retort temperature and the maximum temperature
4. All of the mentioned

✅ Correct Answer: 4

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

1. 60 minutes
2. 55 minutes
3. 55.8 minutes
4. 54.2 minutes

✅ Correct Answer: 3

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

1. Heat resistance of spoilage bacteria
2. Heat penetration characteristics of food in containers
3. Heat resistance of spoilage bacteria & Heat penetration characteristics of food in containers
4. Neither of the mentioned

✅ Correct Answer: 3

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.

1. True
2. False
3.
4.

✅ Correct Answer: 2

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?

1. Slowest heating-fastest cooling composite data from heat penetration studies will be excess under sanitary conditions
2. Inoculated pack studies, will be inadequate under poor processing conditions
3. Statistical evaluation, will be inadequate under poor processing conditions
4. All of the mentioned, all of the mentioned

✅ Correct Answer: 4

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.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 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.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 2

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.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 2

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

1. True, contract
2. True, expand
3. False, contract
4. False, expand

✅ Correct Answer: 2

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.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 2

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

1. Product packed
2. Container in which it is packed
3. Cooling and storage systems used
4. All of the mentioned

✅ Correct Answer: 4

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.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 2

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

1. Fusion testing
2. Burst testing
3. Tensile testing
4. All of the mentioned

✅ Correct Answer: 4

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

1. Visual examination
2. Resistance of pouches to high temperatures
3. Durable pouches with a high shelf life
4. All of the mentioned

✅ Correct Answer: 4

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

1. Heating time in minutes
2. Initial number of spores
3. Number of positive TDT cans or tubes at a time
4. All of the mentioned

✅ Correct Answer: 1

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

1. More
2. Less
3. Neither of the mentioned
4. Cannot be predicted

✅ Correct Answer: 1

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

1. Continuous end-over-end rotation
2. Continuous axial rotation
3. Intermittent axial rotation
4. All of the mentioned

✅ Correct Answer: 4

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.

1. True, False
2. True, True
3. False, False
4. False, True

✅ Correct Answer: 2

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.

1. True
2. False
3.
4.

✅ Correct Answer: 1