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 2 of 3

Q11.
Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide.
Statement 2: Chlorine Dioxide has been successfully used as a disinfectant in the food processing industry.
Discuss
Answer: (c).False, False
Q12.
Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.
Discuss
Answer: (a).True
Discuss
Answer: (c).Generates mechanical energy to enhance chemical action on surfaces & Scrubbing action loosens the dirt particles and cleans the food particle
Q14.
Which of the following methods refers to deactivation of microbes in food using electricity?
Discuss
Answer: (b).Pulsed Electric field
Discuss
Answer: (d).All of the mentioned
Q16.
Statement 1: In Pulsed Electric field, food is kept between two electrodes and electricity is passed to deactivate microbes.
Statement 2: Pulsed Electric field increases shelf life.
Discuss
Answer: (b).True, True
Q17.
In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.
Discuss
Answer: (a).True
Q18.
Statement 1: Pulsed Electric field needs to followed by refrigeration storing to increase shelf life and prevent spoilage.
Statement 2: Structural changes at cell membrane and inactivation of enzymes, is how high hydrostatic pressure works for the food industry.
Discuss
Answer: (b).True, True
Q19.
Statement 1: When several factors for food processing and preservation are applied to one food product, it is called Hurdle technology.
Statement 2: Hurdle technology has arisen due to demand of costumers for healthier and more nutritious food items.
Discuss
Answer: (b).True, True
Q20.
Which of the following combination of processing and preservation techniques works best for smoked products?
Discuss
Answer: (d).Heat, salt, dipping in brine/ minimal moisture content
Page 2 of 3