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WorksheetsFood Processing Review Quiz 1
Total questions: 20
Worksheet time: 10mins
Which of the following types of radiation are used for food preservation?
Gamma rays
X-rays
High energy electron beams
All of the options
Which of the following is NOT true about volume changes during freezing?
Volume of ice is 9% greater than that of pure water
Higher moisture content produce greater changes in volume
Crystallized fats and solutes also expand, therefore increasing the volume of food
High concentrations do not expand at commercial freezing temperatures
_____________ the time it takes a product to decline to an unacceptable level
Shelf life
Rate of deterioration
Storage time
Short time
__________ is the application of heat under controlled conditions to remove majority of the water normally present in the food by evaporation
membrane concentration
freeze drying
dehydration
baking
Which of the following statements is NOT true about drying?
Inhibits microbial growth by reducing water activity
Inactivates enzymes
Simultaneous application of heat and removal of water
Reduces transport and storage costs
This includes the losses in organoleptic desirability, nutritional value, safety, and aesthetic appeal of food.
Food contamination
Food deterioration
Food intoxication
Food ingestion
Which of the following methods of peeling is most applicable for fruits like peaches, pears, kiwi, and apples?
Steam peeling
Lye peeling
Abrasion peeling
Flame peeling
Simmering is done at which temperature (in Celsius)?
110-102
100-105
82-99
73-80
The rate of chemical reaction doubles itself for every _____ (deg Celsius) rise in temperature
1
10
2
20
In the HTST method of milk pasteurization, milk is heated at ___________.
72 deg C for 15 sec
78 deg C for 15 sec
93.4 deg C for 3 sec
120 deg C for 2 sec
What is the moisture content of dried foods?
1-5%
5-10%
10-15%
15-20%
What is the steam pressure during retort canning?
1.05 g/cm2
1.05 kg/cm2
1.05 g/m2
1.05 kg/m2
In canning of non acid foods sealed can is heat processed in an autoclave for 60 minutes at which temperature (in deg C)?
105.5
94.8
82.2
121.1
In canning of acid foods, internal temperature for hot filling should be ____ deg C.
82.2
68.5
92.2
121.1
What is the recommended temperature (in deg C) for frozen foods?
-5
-12
-18
-40
Roasting and baking involve heat transfer from the heat source in the oven by
conduction
radiation
convection
all of the options
Botulin toxin is only produced in which condition?
Aerobic
Anaerobic
Both anaerobic and aerobic
None of the options
Microwaves penetrate food to a depth of
2.5 - 7.5 cm
7.5 - 12.5 cm
12.5 - 17.5 cm
None of the options
Which is the method of transfer of heat by contact?
Radiation
Convection
Conduction
All of the options
Which of the following heat transfer is used in broiling?
radiation
conduction
convection
all of the options
