Food Processing Techniques MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Food Processing Techniques, 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 Processing Techniques 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 Processing Techniques mcq questions that explore various aspects of Food Processing Techniques problems. Each MCQ is crafted to challenge your understanding of Food Processing Techniques 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 Processing Techniques 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 Processing Techniques. 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 Processing Techniques knowledge to the test? Let's get started with our carefully curated MCQs!

Food Processing Techniques MCQs | Page 1 of 3

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Q1.
Which of the following is an advantage of food processing?

a.

Availability of seasonal food throughout the year

b.

Removal of toxins and preserving food for longer

c.

Adds extra nutrients to some food items

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q2.
Which of the following is a disadvantage of food processing?

a.

Canning of food leads to loss of Vitamin C

b.

Processed food adds empty calories to food constituting junk

c.

Some chemicals make the human and animal cells grow rapidly which is unhealthy

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q3.
Which of the following is a performance parameter for the food industry?

a.

Hygiene

b.

Labour Used

c.

Hygiene & Labour Used

d.

None of the mentioned

Discuss
Answer: (c).Hygiene & Labour Used
Q4.
Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry.
Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q5.
XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______

a.

Minimal Optimization

b.

None of the mentioned

c.

Minimal Processing

d.

All of the mentioned

Discuss
Answer: (c).Minimal Processing
Q6.
Certain traditional thermal processing techniques affect the nutritional properties of food.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
Q7.
XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?

a.

Induces the synthesis of certain health promoting compounds

b.

Resistance against pathogens

c.

DNA damage

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q8.
Since excess UV-C causes DNA damage, which of the following methods can be used to apply this technique itself in spite of this drawback?

a.

Reduce the exposure time to this process by combining two or more methods

b.

There is no solution

c.

All of the mentioned

d.

None of the mentioned

Discuss
Answer: (a).Reduce the exposure time to this process by combining two or more methods
Q9.
Statement 1: Advanced Oxidation Processes convert non-biodegradable organic materials into biodegradable organic forms.
Statement 2: Advanced Oxidation Processes are non-environmental friendly.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (a).True, False
Q10.
Light pulses and low does gamma irradiation are effective techniques for inactivation of bacteria and fungi in the food processing industry.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
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