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 5 of 7

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Q41.
Container shape plays an important role for radiation source utilization.

a.

True

b.

False

c.

May be

d.

Can't say

Discuss
Answer: (a).True
Q42.
Statement 1: Plastic films and other foils might get damaged due to irradiation.
Statement 2: By increasing the radiation dose by a two-fold, the resistance of certain organisms to irradiation increases.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q43.
Which of the following is important in estimating decimal reduction dose (D value)?

a.

Observations made in the food itself

b.

Desirable to experiment with the largest feasible initial number of cells and to follow their destruction to the lowest level which can be observed within the limits of statistical significance

c.

Observations made in the food itself and desirable to experiment with the largest feasible initial number of cells and to follow their destruction to the lowest level which can be observed within the limits of statistical significance

d.

Neither of the mentioned

Discuss
Answer: (c).Observations made in the food itself and desirable to experiment with the largest feasible initial number of cells and to follow their destruction to the lowest level which can be observed within the limits of statistical significance
Q44.
Statement 1: Very young chickens can also be irradiated. This is an advantage of irradiation.
Statement 2: Which of the following is an example of ionizing radiation as a unit operation in the field of food and agriculture?

a.

False, Synthesis of vitamin C

b.

False, Aging of wines

c.

False, Increasing the yield of crops

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q45.
With respect to which of the following properties of food does food irradiation prove a disadvantage?

a.

Flavor

b.

Tenderness

c.

Microbial growth

d.

All of the mentioned

Discuss
Answer: (a).Flavor
Q46.
Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.

a.

True

b.

False

c.

May be

d.

Can't say

Discuss
Answer: (a).True
Q47.
Viruses can be eliminated by irradiation.

a.

True

b.

False

c.

May be

d.

Can't say

Discuss
Answer: (b).False
Q48.
Which of the following is true with respect to irradiation for fresh fish?

a.

The odor caused by volatile formed in irradiated fresh fish decreases with storage time if the product is packed in a gas permeable container

b.

The expected shelf life at a given storage temperature would depend on the radiation dose

c.

None of the mentioned

d.

Neither of the mentioned

Discuss
Answer: (a).The odor caused by volatile formed in irradiated fresh fish decreases with storage time if the product is packed in a gas permeable container
Q49.
Statement 1: The microbial deterioration of fresh fish is _____ by irradiation.
Statement 2: The _____ of oxygen increases the sensitivity of vegetative bacteria to irradiation by two-three folds.

a.

Increased, presence

b.

Decreased, absence

c.

Increased, absence

d.

Decreased, absence

Discuss
Answer: (a).Increased, presence
Q50.
Statement 1: Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food.
Statement 2: Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
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