Food Preservation MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Food Preservation, a fundamental topic in the field of Food Engineering. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Food Preservation MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Food Preservation mcq questions that explore various aspects of Food Preservation problems. Each MCQ is crafted to challenge your understanding of Food Preservation principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Food Engineering tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Food Preservation MCQs are your pathway to success in mastering this essential Food Engineering topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Food Preservation. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Food Preservation knowledge to the test? Let's get started with our carefully curated MCQs!

Food Preservation MCQs | Page 10 of 13

Discuss
Answer: (d).All of the mentioned
Q92.
Three level packaging is done for rice. Which bag is for quality control?
Discuss
Answer: (b).Middle bag 2
Q93.
Statement 1: Under water storage is more effective than that in the air.
Statement 2: Adsorption of CO₂ on the surface of grains is a reversible process.
Discuss
Answer: (b).True, True
Q94.
Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing.
Statement 2: Super cooling is a property of food products.
Discuss
Answer: (b).True, True
Q95.
Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze.
Statement 2: Fish should be rapidly frozen, not slowly frozen.
Discuss
Answer: (d).False, True
Q96.
Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 °C.
Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.
Discuss
Answer: (b).True, True
Q97.
When the crystallization process takes place for a long time, the size of the crystals is _____
Discuss
Answer: (b).Large
Q98.
Ice crystals in frozen meat should be formed by rapid crystallization.
Discuss
Answer: (a).True
Q99.
Statement 1: When sugar is added to water, water does not or negligibly expands.
Statement 2: Jams do not expand on solidifying.
Discuss
Answer: (b).True, True
Q100.
The heat required to bring down the temperature of the food is directly proportional to _____
Discuss
Answer: (d).All of the mentioned