Engineering Questions with Answers - Multiple Choice Questions
Food Engineering MCQ’s – Principles of Fresh Food Storage-3
1 - Question
Statistics show that -1 deg C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.
a) True
b) False
View Answer
Explanation: The room temperature needs to be maintained at -1 deg C itself and this temperature need to be constant for the best results.
2 - Question
Statement 1: Meat is more perishable than fish.
Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Fish is more perishable than egg. At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.
3 - Question
Shell thickness is directly proportional to the effect of storage of eggs.
a) True
b) False
View Answer
Explanation: More is the thickness of egg, more is its resistance to solidification. Thick shelled eggs can resist solidification to higher extent than thin shelled eggs.
4 - Question
Which of the following is an important criteria for the packaging of a food material?
a) Economy and convenience of the package
b) Appearance of the package
c) Protection of the food
d) All of the mentioned
View Answer
Explanation: All of the mentioned are an equally important criterion for the packaging of a food material.
5 - Question
Statement 1: Packaging material test is followed by formed container test.
Statement 2: Compression, impact and vibration and drop tests and standard/offset methods are some of the test for _____
a) True, Packaging material
b) True, Formed container
c) False, Packaging material
d) False, Formed container
View Answer
Explanation: Packaging material test is followed by formed container test. Compression, impact and vibration and drop tests and standard/offset methods are some of the tests for packaging material.
6 - Question
When the protein content is reduced, the moisture content is harder to control.
a) True
b) False
View Answer
Explanation: When the protein content is reduced, the moisture content is harder to control.
7 - Question
Statement 1: α- amylase increases in the harvested grain which turns wet.
Statement 2: Damaged starch has _____ α- amylase.
a) True, more
b) True, less
c) False, more
d) False, less
View Answer
Explanation: α- amylase increases in the harvested grain which turns wet. Damaged starch has more α- amylase as it has more moisture content.
8 - Question
The physical property that influences the deterioration of grain is _____
a) Its flow properties
b) Absorption, adsorption and desorption
c) Porosity and its tendency towards layering
d) All of the mentioned
View Answer
Explanation: All of the mentioned physical properties affect the deterioration of grain.
9 - Question
Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate.
Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Heat from external sources penetrates into the grain bulk at a very slow rate. Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.
10 - Question
With the increase in temperature, the amount of relative moisture in the atmosphere decreases.
a) True
b) False
View Answer
Explanation: With the increase in temperature, the amount of relative moisture in the atmosphere decreases.
11 - Question
Which of the following factor affects the moisture content in a grain bulk?
a) Season
b) Climate
c) Distribution of moisture in the grain
d) All of the mentioned
View Answer
Explanation: All of the mentioned factors affect the moisture content in a grain bulk.
12 - Question
In aerobic respiration, hexose decomposes to carbon-di-oxide + Ethyl alcohol + Energy.
a) True
b) False
View Answer
Explanation: In anaerobic respiration, hexose decomposes to carbon-di-oxide + Ethyl alcohol + Energy.
13 - Question
Aerobic respiration leads to loss of moisture, rise in carbon-di-oxide and increase of temperature of grain.
a) True
b) False
View Answer
Explanation: Both, aerobic and anaerobic respiration lead to loss of moisture, rise in carbon-di-oxide and increase of temperature of grain.
14 - Question
Statement 1: Grains are identifiable by their unique volatile organic compounds.
Statement 2: Wheat that survives in Britain might not survive in the USA.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Grains are identifiable by their unique volatile organic compounds. Wheat that survives in Britain might not survive in the USA. This is true because the storage conditions are different throughout the world.
15 - Question
For control of insects and mites in grains, fumigation is done. What factor does the toxicity of fumigation depend on?
a) Concentration of gas
b) Length of exposure
c) Concentration of gas & Length of exposure
d) None of the mentioned
View Answer
Explanation: Both of the mentioned are factors that affect the toxicity of fumigation.