Q2 ONLINE QUIZ.3

What is the main objective of drying in food processing?

• To increase weight

• To improve taste

• To reduce moisture content

• To add nutrients

Which of the following is a natural method of drying?

• Freeze drying

• Cabinet drying

• Sun drying

• Vacuum drying

What is dehydration in food processing?

• Removal of water

• Cooking with steam

• Controlled removal of water

• Adding flavor to meat or fish

Which factor affects the drying rate the most?

• Color of the food

• Temperature and humidity

• Shape of the container

• Type of packaging

What is the role of water activity (aw) in dried foods?

• Indicates sweetness

• Measures acidity

• Determines microbial growth potential

• Shows color intensity

Which of the following is a disadvantage of sun drying?

• Low cost

• Fast drying

• Risk of contamination

• Additional cost for machines

Which of the following is a benefit of dehydration?

• Increased taste

• Reduced spoilage

• Easier storage and transport

• Higher moisture content

What is the primary purpose of thermal processing in food?

• To add flavor

• To increase weight

• To destroy microorganisms

• To reduce packaging cost

Which of the following is a thermal preservation method?

• Dehydration

• Drying

• Pasteurization

• Fermentation

What is the typical temperature range for pasteurization?

• 0–10°C

• 50–60°C

• 60–85°C

• 100–120°C