Engineering Questions with Answers - Multiple Choice Questions
Food Engineering MCQ’s – Principles of Food Storage Stability
1 - Question
Which of the following physical qualities of storage food can be tested?
a) Odor measurement
b) Mechanical texture-meter
c) Odor measurement & Mechanical texture-meter
d) Neither of the mentioned
View Answer
Explanation: Both of the mentioned physical qualities of storage food can be tested.
2 - Question
Statement 1: Certain meats like beef and pork have a tendency to break apart when handled.
Statement 2: It is possible to predict the stability of food products from time-temperature data.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Certain meats like beef and pork have a tendency to break apart when handled. It is possible to predict the stability of food products from time-temperature data.
3 - Question
Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?
a) Measure of product quality
b) The number of days stored
c) The storage temperature
d) All of the mentioned
View Answer
Explanation: All of the mentioned shows the relations between time and temperature to determine the stability of food products.
4 - Question
Three samples were subjected to certain treatments. Which among the following is unfit for consumption?
a) Air cool, air hold
b) Nitrogen cold, nitrogen hold
c) Air cool, nitrogen hold
d) All the mentioned are fit for consumption
View Answer
Explanation: It is important to remove air from the storage container. Both the odor and flavor of the first container deteriorated.
5 - Question
Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?
a) Vitamin retention test
b) Sensory quality test
c) Either of the mentioned
d) Neither of the mentioned
View Answer
Explanation: Vitamin retention test should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid. This is because these vitamins decreased faster than did either their color or palatability.
6 - Question
Results and objectives of an investigation are given in one of the points. Which could the correct answer be?
a) Need for broadening coverage so as to take account of geographical and seasonal variations in products
b) To determine how frozen food products behave under conditions of time and temperature
c) To discover and devise improvements in raw material selection, handling, processing and packaging
d) All of the mentioned
View Answer
Explanation: All of the mentioned are important criteria to be addressed and are plausible points that might have been covered.
7 - Question
Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation.
Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation. Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.
8 - Question
Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly.
a) True
b) False
View Answer
Explanation: Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly, both of which are frozen products.
9 - Question
Damage once done to a frozen product with respect to temperature can be undone.
a) True
b) False
View Answer
Explanation: Damage once done to a frozen product with respect to temperature cannot be undone. A product damaged due to an increase in temperature cannot be restored by decreasing its temperature again.
10 - Question
With respect to frozen products, a sample held for 1 week at -3 deg C will be indistinguishable from a sample of the same product at -17 deg C for a year.
a) True
b) False
View Answer
Explanation: With respect to frozen products, a sample held for 1 week at -3 deg C will be indistinguishable from a sample of the same product at -17 deg C for a year. Every 5 degC that the temperature is increased, the speed of quality loss increases by 2-2.5 times.
11 - Question