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 11 of 16

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Q101.
It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____

a.

Freeze dehydration

b.

Freeze rehydration

c.

Freezing

d.

None of the mentioned

Discuss
Answer: (a).Freeze dehydration
Q102.
Statement 1: At _____ and _____of mercury, water is at triple point.
Statement 2: For drying of meat, the last few percentage of water is removed by _____

a.

-273 k, 76 mm, conventional methods of heating

b.

273 k, 14.7 mm, non-conventional methods of heating

c.

273 k, 14 mm, conventional methods of heating

d.

-273 k, 14 mm, non-conventional methods of heating

Discuss
Answer: (b).273 k, 14.7 mm, non-conventional methods of heating
Q103.
Statement 1: Moisture vapor obtained from sublimation needs to be evacuated to keep the system below the critical pressure level.
Statement 2: Deterioration of muscle protein occurs in a salt solution above 5%.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q104.
With the _____ in temperature and _____ in ice percentage, the percentage of soluble solids _____

a.

Increase, decrease, increases

b.

Decrease, increase, decreases

c.

Increase, decrease, decreases

d.

Decrease, increase, increases

Discuss
Answer: (d).Decrease, increase, increases
Q105.
Which of the following is NOT a characteristic of freeze-dehydration?

a.

Moisture loss by sublimation from boundary of ever receding ice crystal zone

b.

Continuous process

c.

Temperatures sufficiently low to prevent thawing used

d.

None of the mentioned

Discuss
Answer: (b).Continuous process
Q106.
Statement 1: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts.
Statement 2: Vitamins deterioration takes place in dried up food items.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q107.
What does the extent of deterioration of vitamins in dried up food items depend upon?

a.

Caution exercised during the preparation of food by dehydration

b.

Dehydration process selected and the care in its execution

c.

Conditions of the dried food

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q108.
Statement 1: High temperatures may affect proteins to a large extent.
Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.

a.

True, Fish

b.

True, Fruits

c.

False, Meat

d.

False, Milk

Discuss
Answer: (b).True, Fruits
Q109.
Statement 1: Enzyme reaction decrease with the decrease in moisture levels.
Statement 2: Enzymes get inactivated near the boiling point of water.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q110.
Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate.
Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity?

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (d).False, True
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