Engineering Questions with Answers - Multiple Choice Questions
Food Engineering MCQ’s – Principles of Semi-Moist Foods-2
1 - Question
The restraint imposed on the behavior of water is dependent on which of the following factors?
a) Nature and binding capacity of polar residues
b) Configuration of hydrophobic and hydrophilic areas
c) Mechanism which alters the structure of water
d) All of the mentioned
View Answer
Explanation: All of the mentioned impose restraint on the behavior of water.
2 - Question
Which of the following is an advantage of semi moist food?
a) Ease in packaging and storage
b) Low in moisture, less bulky
c) Direct consumption and texture closer to normal food than dehydrated food
d) All of the mentioned
View Answer
Explanation: All of the mentioned are advantages of semi moist food.
3 - Question
Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?
a) Hallinan law
b) Burgess law
c) Raoult’s law
d) None of the mentioned
View Answer
Explanation: Raoult’s law gives the relationship between the moles of water and the moles of solute in a solution and its water activity
4 - Question
Rice has a higher water activity than apples.
a) True
b) False
View Answer
Explanation: Rice has a lesser water activity than apples. Apples contain higher water per 100 grams of dry material.
5 - Question
As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.
a) True
b) False
View Answer
Explanation: As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.
6 - Question
Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity.
Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity. Even a water activity as high as 0.85 for food items is considered to be very dry for substances.
7 - Question
Which of the following is true when a solute is added to water?
a) Concentration of water is increased
b) Interaction with solute may break or increase the water structures
c) None of the mentioned
d) Neither of the mentioned
View Answer
Explanation: When a solute is added to water, concentration of water is reduced and interaction with solute may break or increase the water structures.
8 - Question
Statement 1: Sodium chloride has a higher water activity than sucrose.
Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Sodium chloride has a higher water activity than sucrose. This is because sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.
9 - Question
Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk.
Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk. Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to the density of water.
10 - Question
If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.
a) True
b) False
View Answer
Explanation: If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.
11 - Question
Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.
a) True
b) False
View Answer
Explanation: Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.
12 - Question
Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.
a) True
b) False
View Answer
Explanation: Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.