Principles of Chemical Preservation MCQs

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

Principles of Chemical Preservation MCQs | Page 2 of 7

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Q11.
Which of the following is true about mold inhibition?

a.

Sorbic acid is used as a mold inhibitor in cheese

b.

The quantity of Sorbic acid required for mold inhibition is one third the amount of sodium benzoate required

c.

Propylene glycol and tri ethylene glycol have germicidal properties

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q12.
Which of the following is valid when it comes to the future of antibiotics in food?

a.

Should have no harmful effect on man when taken by mouth and preferably should be metabolizable

b.

The economy of use, ease of use and reliability of control and detection must exist

c.

Preferably compatible with other methods of permanent preservation

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q13.
Which of the following is a naturally occurring antioxidant?

a.

Hydroquinone

b.

Ascorbic acid

c.

Vitamin E

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q14.
Statement 1: None of the naturally occurring antioxidant phenols are permitted as food additives.
Statement 2: Benzoic acid has certain antioxidant properties.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q15.
Which of the following is true about synergism?

a.

The mechanism of synergism depends on the nature of synergist, the antioxidant and the fat

b.

Synergists do not have antioxidant properties alone

c.

When two or more antioxidants combine, a greater effect than a single antioxidant is produced. This is referred to as synergism

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q16.
_____ salts are used in many fruit processing operations in concentrations below 0.1%.

a.

Calcium

b.

Magnesium

c.

Sodium

d.

All of the mentioned

Discuss
Answer: (a).Calcium
Q17.
Which of the following is the use of waxing in plant tissues?

a.

Reduces shrinkage losses

b.

Reducing water losses due to evaporation

c.

Thick leads to anaerobic respiration conditions and thin coat offers little control over moisture losses

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q18.
Which of the following is a permitted food additive by the FDA when not in violation with other section of the act?

a.

Aluminium sodium sulphate

b.

Vitamin D-2

c.

Sodium polyphosphate

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q19.
Which of the following is NOT true about artificial coloring with respect to food?

a.

It is defined as any material which contains a dye or a pigment

b.

This dye or pigment can be obtained by extracting a natural dye or pigment from plants or other sources

c.

Caramel falls under its definition

d.

None of the mentioned

Discuss
Answer: (d).None of the mentioned
Q20.
When the coloring is truly artificial, the food statement “food color added” needs to be added.

a.

True

b.

False

c.

May be

d.

Can't say

Discuss
Answer: (b).False
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