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 3 of 13

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Q21.
Statement 1: Time is an important parameter for the growth of spoilage organisms.
Statement 2: Temperature is an important parameter for the growth of spoilage organisms.
Discuss
Answer: (b).True, True
Q22.
The length of storage of fruits and vegetables is a function of _____
Discuss
Answer: (d).All of the mentioned
Q23.
Statement 1: A harvested fruit contains many oxidative substrates required to perform respiration.
Statement 2: Different species of fruits have different patterns of respiration. This is called as _____
Discuss
Answer: (a).True, climacteric
Q24.
In the climacteric, the ratio of the highest peak to the minimum _____ with temperature.
Discuss
Answer: (a).Increases
Q25.
Statement 1: In the climacteric, the ratio of the highest peak to the minimum varies with temperature.
Statement 2: In the climacteric, the ratio of the highest peak to the minimum varies from fruit to fruit.
Discuss
Answer: (b).True, True
Q26.
Statement 1: After harvest, there is a decline in the uptake of oxygen.
Statement 2: After harvest, there is a sharp rise in the uptake of oxygen.
Discuss
Answer: (a).True, False
Discuss
Answer: (d).All of the mentioned
Q28.
Statement 1: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions.
Statement 2: Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.
Discuss
Answer: (b).True, True
Discuss
Answer: (a).Ripening, consumed
Q30.
Statement 1: At low temperatures, the rate of respiration of harvested fruits and vegetables decreases.
Statement 2: Under conditions where respiration rate is retarded, changes in chlorophyll loss are also delayed.
Discuss
Answer: (b).True, True