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 14 of 16

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Q131.
Statement 1: Gel formation is favorable in more acidic medium.
Statement 2: Syneresis is used to describe jelly which have _____

a.

True, free liquid

b.

True, bound liquid

c.

False, bound liquid

d.

False, free liquid

Discuss
Answer: (b).True, bound liquid
Q132.
When sucrose is converted into _____ it is called _____

a.

Glucose, sugar

b.

Reducing sugar, invert sugar

c.

Maltose, glucose

d.

None of the mentioned

Discuss
Answer: (b).Reducing sugar, invert sugar
Q133.
Which of the following statements about sucrose is true?

a.

Low inversion of sucrose does not result in crystallization

b.

High inversion results in granulation of dextrose in the gel

c.

The amount of invert sugar should be more than sucrose

d.

All of the mentioned

Discuss
Answer: (b).High inversion results in granulation of dextrose in the gel
Q134.
Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

a.

It gives a better taste

b.

To solidify the juice to form jelly

c.

Uniform distribution and prevent lumping

d.

All of the mentioned

Discuss
Answer: (c).Uniform distribution and prevent lumping
Q135.
Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid.
Statement 2: Prolonged boiling causes loss of color and flavor.

a.

True, False

b.

True, True

c.

False, False

d.

False, True

Discuss
Answer: (b).True, True
Q136.
In vacuum concentration or normal concentration, the soluble solid content is determined by _____

a.

Refractometer

b.

Hydrometer

c.

Refractometer & Hydrometer

d.

Neither of the mentioned

Discuss
Answer: (c).Refractometer & Hydrometer
Q137.
Which of the following is true about jellies?

a.

If acid needs to be added to compensate for the deficiencies in fruit composition, it is best added at the end of the evaporation cycle

b.

Addition of acid late to the jelly allows formation of it in the container before gel formation

c.

Setting of jelly can be controlled by part by the addition of sodium citrate

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q138.
Which of the following points out the difference between other fruit products and jellies?

a.

Initial material in fruit preserves

b.

Gel development in fruit pastes

c.

Solid content in fruit pastes

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q139.
Which of the following statements is true with respect to cherries?

a.

Sulphur dioxide bleaches the color

b.

Calcium hardens tissues

c.

Boiling in citric acid reduces their tendency to bleed in color and stain other fruits

d.

All of the mentioned

Discuss
Answer: (d).All of the mentioned
Q140.
Which of the following is not true about leaching of cherries?

a.

It is done to remove sulphur dioxide

b.

It is done to remove calcium

c.

It removes natural fruit acid

d.

Enhances penetration of dye into the flesh

Discuss
Answer: (b).It is done to remove calcium
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