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 6 of 13

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Q51.
Statistics show that -1° C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.
Discuss
Answer: (b).False
Q52.
Statement 1: Meat is more perishable than fish.
Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.
Discuss
Answer: (d).False, True
Q53.
Shell thickness is directly proportional to the effect of storage of eggs.
Discuss
Answer: (a).True
Q54.
Which of the following is an important criteria for the packaging of a food material?
Discuss
Answer: (d).All of the mentioned
Q55.
Statement 1: Packaging material test is followed by formed container test.
Statement 2: Compression, impact and vibration and drop tests and standard/offset methods are some of the test for _____
Discuss
Answer: (b).True, Formed container
Q56.
When the protein content is reduced, the moisture content is harder to control.
Discuss
Answer: (a).True
Q57.
Statement 1: ฮฑ- amylase increases in the harvested grain which turns wet.
Statement 2: Damaged starch has _____ ฮฑ- amylase.
Discuss
Answer: (a).True, more
Q58.
The physical property that influences the deterioration of grain is _____
Discuss
Answer: (d).All of the mentioned
Q59.
Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate.
Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.
Discuss
Answer: (b).True, True
Q60.
With the increase in temperature, the amount of relative moisture in the atmosphere decreases.
Discuss
Answer: (a).True