Engineering Questions with Answers - Multiple Choice Questions
Food Engineering MCQs-Characteristics & Composition of Food
1 - Question
Statement 1: Effects of radiation and heat are the same on milk; that is they both influence the rennet coagulation time. Statement 2: _____ balance is important in condensing and canning process.
a) True, Water
b) True, Calcium
c) False, Fat
d) False, Calcium
View Answer
Explanation: Effects of radiation and heat are the same on milk; that is they both influence the rennet coagulation time. Calcium balance is important in condensing and canning process.
2 - Question
Irradiation _____ the relative viscosity of albumin in solutions.
a) Increases
b) Decreases
c) Remains constant
d) None of the mentioned
View Answer
Explanation: Irradiation increases the relative viscosity of albumin in solutions.
3 - Question
Ionizing radiation _____ the thickness of albumin.
a) Increases
b) Decreases
c) Remains constant
d) None of the mentioned
View Answer
Explanation: Ionizing radiation decreases the thickness of albumin, but increases the relative viscosity of albumin in solutions.
4 - Question
Statement 1: Radiation sterilization might be used for baking since it indicates that the baking quality of eggs is not impaired during doses of ionizing radiations. Statement 2: Enzymes are _____ by ionizing radiations.
a) True, activated
b) True, inactivated
c) False, no change observed
d) All of the mentioned
View Answer
Explanation: Radiation sterilization might be used for baking since it indicates that the baking quality of eggs is not impaired during doses of ionizing radiations. Enzymes are inactivated by ionizing radiations.
5 - Question
Statement 1: Radiation has no influence in promoting tin rot or tin disease. Statement 2: Tin coatings over base steel are suitable for food irradiation.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Radiation has no influence in promoting tin rot or tin disease. Tin coatings over base steel are suitable for food irradiation.
6 - Question
Container shape plays an important role for radiation source utilization.
a) True
b) False
View Answer
Explanation: Container shape plays an important role for radiation source utilization.
7 - Question
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
View Answer
Explanation: Plastic films and other foils might get damaged due to irradiation. By increasing the radiation dose by a two-fold, the resistance of certain organisms to irradiation increases.
8 - Question
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
View Answer
Explanation: Both of the mentioned are important in estimating decimal reduction dose (D value).
9 - Question
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
View Answer
Explanation: Very young chickens cannot be irradiated as it leads to fragile bones. All of the mentioned are examples of ionizing radiation as a unit operation in the field of food and agriculture.
10 - Question
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
View Answer
Explanation: Food irradiation has proved as a disadvantage in the flavor of food. It leads to off-flavor of food.
11 - Question
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
View Answer
Explanation: Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.
12 - Question
Viruses can be eliminated by irradiation.
a) True
b) False
View Answer
Explanation: Viruses have very high resistance to irradiation and hence cannot be eliminated by irradiation.
13 - Question
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
View Answer
Explanation: The mentioned is true with respect to irradiation for fresh fish.
14 - Question
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
View Answer
Explanation: The microbial deterioration of fresh fish is increased by irradiation. The presence of oxygen increases the sensitivity of vegetative bacteria to irradiation by two-three folds.
15 - Question
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
View Answer
Explanation: Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food. Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.