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.

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Principles of Food Preservation MCQs | Page 1 of 16

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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?

a.

Greater the spore concentration, more heat resistant the suspension

b.

Spores of a given strain, all have the same heat resistance

c.

Spores of the same strain have many spores of low heat resistance

d.

Spores of the same strain have very few spores of high heat resistance

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?

a.

Reduction in spore formation

b.

Increase in spore formation

c.

Facilitating multiplication of bacteria

d.

None of the mentioned

Discuss
Answer: (a).Reduction in spore formation
Q3.
Which of the following is true about spore formation by cells?

a.

They enlarge and prevent external agents from entering inside

b.

A resisting state from unfavorable environment

c.

They are formed by healthy cells that face starvation

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q4.
Which of the following sentences is NOT true?

a.

Bacteria can be killed by treating with heat, both, dry and moist heat treatment

b.

Cell protein coagulates in the absence of air

c.

Order of death by moist heat is logarithmic in nature

d.

None 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.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (b).False
Q6.
Decreasing enzyme content is not a cause but rather a consequence of inhibited growth.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
Q7.
Death of bacterial spores permits computation of death points which is independent of all explanation.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
Q8.
Which of the following is true about lethal mutation?

a.

It is brought about by destruction of a single molecule

b.

It is brought about by inhibition of enzyme activity

c.

Neither of the mentioned

d.

None of the mentioned

Discuss
Answer: (a).It is brought about by destruction of a single molecule
Q9.
Which of the following methods is possible to kill bacteria?

a.

Keeping the time constant from previous calculations and maintaining a certain temperature

b.

Bringing the temperature down to a certain value such that the bacteria die in 10 minutes

c.

Keeping the temperature constant and keeping them at that temperature till the time they die

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q10.
Which of the following is true about death time curve method to sterilize canned food?

a.

It tells us the time and temperature to sterilize canned food

b.

It tells us about the heat penetration of the container

c.

It tells us about the heat conductivity of the container

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
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