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Food Engineering MCQs

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1. Which of the following defines a food additive?




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




3. Which of the following is a use of food additive?




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




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




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




7. 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.




8. 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.




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




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




11. Evaporation, desiccation and dehydration all mean the same thing.




12. 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.




13. 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.




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




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




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




17. 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.




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




19. 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.




20. 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.




21. 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 _____




22. 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 _____




23. 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%.




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




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




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




27. 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?




28. 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?




29. 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?




30. 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.




31. 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.




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




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




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




35. 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.




36. 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?




37. 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.




38. 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.




39. 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.




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




41. 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.




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




43. 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.




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




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




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




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




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




49. 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.




50. 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.