Principles of Food Preservation MCQs

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

Principles of Food Preservation MCQs | Page 1 of 16

Q1.
The x-axis shows the temperature and the y-axis shows the killing time. This is with respect to spores in a suspension. Curve a = 100,000 spores/ml and b= 1,000 spores/ml. Above curve a is the region of spores killed and below the region b is the region of spores survived. Which of the following do we comprehend from the above?
Discuss
Answer: (a).Greater the spore concentration, more heat resistant the suspension
Q2.
What could be the possible reason for the minimal use of MSG in preserved/ canned food items?
Discuss
Answer: (a).Reduction in spore formation
Discuss
Answer: (d).All of the mentioned
Discuss
Answer: (b).Cell protein coagulates in the absence of air
Q5.
The non-functioning of the enzymes in bacteria is a major reason of death of bacteria.
Discuss
Answer: (b).False
Q6.
Decreasing enzyme content is not a cause but rather a consequence of inhibited growth.
Discuss
Answer: (a).True
Q7.
Death of bacterial spores permits computation of death points which is independent of all explanation.
Discuss
Answer: (a).True
Discuss
Answer: (a).It is brought about by destruction of a single molecule
Discuss
Answer: (d).All of the mentioned
Discuss
Answer: (d).All of the mentioned
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